Community Pick
Alton Brown's Baked Brown Rice

photo by ChefLee




- Ready In:
- 1hr 10mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 1 1⁄2 cups long grain brown rice
- 2 1⁄2 cups water
- 1 tablespoon unsalted butter
- 1 teaspoon salt
directions
- Preheat oven to 375ºF.
- Boil the water and add the butter and salt. Stir to dissolve salt and melt butter.
- Place the rice in an 8" casserole dish. Pour the boiling water mixture over the rice and stir.
- Cover with foil and bake on the middle rack for 1 hour.
- Fluff with fork and serve.
- This rice also refrigerates and reheats fairly well, but it's best freshly made.
Questions & Replies

Reviews
-
Perfect! My rice cooker does a great job on white rice, but brown is always a little too sticky. This made perfect, fluffy brown rice. Doubled the recipe, used my teakettle to boil the water then combined it with the butter before adding rice. Baked in a covered corningware dish.<br/><br/>Also, rice cooked this way is handy for OAMC. Package the rice in microwaveable bags while it's still warm, then freeze. I get great results from the Glad steamable bags - nuke 2c of rice for about 4-5 minutes.
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This is the absolute BEST way to make brown rice! I cut the salt in half and it tastes great. One thing I like about this method is that the rice can be made ahead, refrigerated, and reheated in the micro with just a teaspoon of water to rehydrate it. Other methods leave the rice hard as a brick if refrigerated so this one's a keeper!
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Tweaks
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Excellent. I used turkey broth instead of the water and only 1/2 teaspoon of salt. Due to poor planning on my part the rice was done before the rest of my meal but was fine after sitting and waiting under my tea cozy! I also took a idea from another recipe and browned the rice in the butter first for added flavor.
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Wow, now I know what all the fuss is about. I've never had any luck with brown rice until now. I followed the recipe, used chicken stock instead of water. Best brown rice ever. I was making my Rummy Baked Chicken recipe #403316 that cooks for the exact same temp and time. What an easy and delicious meal. This is the only way I will make brown rice from now on. Thank you Seedbeads (and Alton)
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RECIPE SUBMITTED BY
Seedbeads
Canada