Oven-Baked Brown Rice

Oven-Baked Brown RiceOven-Baked Brown Rice turns out perfectly every time.  Put the ingredients in a baking dish, pop it in the oven, and walk away.  Easy!  Until I tried cooking my brown rice this way it never turned out right.  It was either under-cooked, over-cooked, had too much water or not enough.  For some reason it was always a guessing game.  For about the last 2-1/2 years I’ve been cooking it in the oven and there is no more guessing.  It turns out perfectly EVERY time. It takes seventy minutes to cook it so plan ahead.  But while it’s in the oven you’re free to do other things.  The leftovers store well in the refrigerator and can be eaten as a snack or in other meals like fried rice or wraps like this Asian Beef Lettuce Wrap.  Give it a try the next time you make brown rice.

Oven-Baked Brown Rice

Yield: serves 6

Oven-Baked Brown Rice


  • 2 cups water
  • 2 cups beef or chicken broth {or plain water if you don't want your rice flavored}
  • 2 tablespoons butter
  • 2 cups uncooked brown rice {long or short grain}


  1. Preheat oven to 375 degrees. Grease a 9-inch square baking dish.
  2. Bring the butter, water, and broth to a boil in a small saucepan.
  3. Place the rice in the prepared baking dish. Pour the boiling broth mixture over the rice; stir.
  4. Cover with aluminum foil.
  5. Bake on the center rack for 1 hour, 10 minutes, or until rice is tender.
  6. Stir before serving.

Recipe source: Family Feasts for $75 a Week, slightly adapted


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One Response to Oven-Baked Brown Rice

  1. Jeanie October 25, 2013 at 10:30 am #

    I didn’t know you could bake rice in the oven! And only 4 ingredients! I can handle that! Thanks, Lori!

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