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Prep 10 mins
Cook 1 hr
I got this one from "The Best Recipe" by Cook's Illustrated. It's a very easy way to make brown rice that comes out perfect every time. No more sticky, clumpy, waterlogged goop! This rice is tender and separate and delicious. Notice that the ratio of water to rice is much less than the oft-quoted 2 to 1. This is the key to this recipe, so make sure to measure carefully.
- Place oven rack in middle position. Preheat oven to 375 degrees.
- Bring the water to a boil. Keep the water covered as it boils so you don't lose too much as steam.
- When the oven is at 375, put the water, rice, and salt into an ovenproof pot with a tight-fitting lid. I have successfully used pyrex dishes and cast-iron dutch ovens. If you don't have a good lid, you can also use a double layer of foil. Just make sure it's sealed well around the edges.
- Pop it in the oven.
- The rice is done when it is tender and the water is all gone. It usually takes an hour. When it's done, fluff it with a fork and serve. Yum! So simple and good!
I negotiated this recipe down to 6 servings (2 cups raw rice), and it turned out perfectly! Thank you so much! I don't think I will ever make brown rice on the stove top ever again!
Yes, perfect! I now turn to this recipe regularly. Thanks so much for posting it.
I always manage an epic fail when I attempt any kind of rice on the stovetop, so I've been doing white rice in the oven for over a decade. This is the first time I've found a reasonable oven recipe for brown rice and I ***ADORE*** it!! I also cut back the recipe. I've been doing 2c. brown rice, 3c. broth, 3tsp. butter, and I sprinkle a touch of garlic salt on top. I follow the directions precisely and end up with perfect rice every time. Leftovers freeze nicely as well.