How to Cook Brown Rice in the Oven





Introduction: How to Cook Brown Rice in the Oven

About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

This is not a faster method for cooking brown rice, but it's a much easier one! I do most of my daily cooking on the stovetop, so it's nice to be able to free up a burner and shove one of the dishes in the oven.

I found this recipe for oven cooked brown rice on Our Best Bites a month or so ago and can't stop making it now. The rice comes out perfectly every time - slightly al dente and not soggy in the slightest. We have been eating allllllll the rice bowls.

This recipe should make 4-6 servings, depending on how much you like brown rice. :D

Step 1: Ingredients

  • 1 1/2 cups brown rice (I'm using basmati)
  • 2 1/3 cups water or stock
  • 1/2-1 tablespoon of oil or melted butter
  • 1/2 teaspoon salt

You will also need a 8x8 pan and aluminum foil or a small 2-3 quart casserole with a cover.

I love making brown rice so much this way that I went out and bought this dish because it's perfect for it! And that way I'm not using all my aluminum foil on this. ;)

Step 2: Boil Water, Combine and Cover

Preheat the oven to 375 F.

Bring the water to a boil - I normally put it in a measuring cup and microwave it for 3-4 minutes.

Combine the rice, water, oil and salt in the casserole and stir around.

If using a dish with a lid, just pop it on. If using an 8x8 pan, cover it with a layer or aluminum foil. (Tighter is better!)

Step 3: Cook and Enjoy!

Put the covered dish into the oven and bake at 375 F for an hour.

After that, pull the rice out of the oven and crack the lid slightly so some of the steam can escape. Fluff it with a fork after five minutes or so and enjoy perfect brown rice. :D



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    17 Discussions

    I tried it with quinoa, using the proportions on the package (2 c. water, 1 c. quinoa) and used a tablespoon of butter. Since the package said to cook it 15 - 20 minutes, that's what I did, but using this oven method. It worked great. I would try it with oatmeal if I could get anyone else around here interested in eating oatmeal, and I will definitely try it with rice the next time I need rice. Thanks for this great tip!

    1 reply

    I have now tried it with steel cut oats that take a half hour to cook. I used 2 1/2 cups liquid (half water, half milk) and 5/8 cup oats , which is the 4:1 ratio on the box, plus a little salt and about a tablespoon of butter. This is a good quantity for a 2 qt covered casserole dish. They turned out great, and this method is so much more convenient that tending a pot on the burner.

    Excellent! I'm going to try this.

    Is it brown rice or can it be any rice. Thanks

    1 reply

    It can be any rice but you may need to adjust the water amounts as when I did this it took less water to cook the rice than on the stove top.

    I am going start two make rice like that but it might be bad

    Very nice! When I cook brown rice on the stove top there is always water left in the bottom of the pot when the rice is done. I will try this method next time! I suppose I could use my regular covered saucepan with oven-proof steel handles - that way I can boil the water first in the same pan. The rest of the meal will be ready in an hour, easy!

    1 reply

    What are the rice and water measurements, temp and time that you use in the restaurant? I have a giant rice cooker that works fine, but I'd sure like to know a different way.

    Well not to be vague but you get a feel for it... For prep time I have a 350 oven and a 500, for dinner service I keep them at 325 and 450.

    For the rice its simply 2:1 water rice. If I am cooking the rice for short order I par cook it very al dente. As it will be re-heated in a pan to order, with stock.. So less water. For a party if it will be kept in a chaffer or in a hot table, I add a little more water. Because it cooks in the steam bath.

    I usually put it in a deep hotel pan. Twice as deep as the finished product, and I cover it with plastic wrap, and then tin foil.

    As far as time its always more than 45 minutes, Sometimes not by much you know 50 minutes or so, sometimes an hour and change. It depends how many times people are going in the oven, and if they are using the convection fan.

    Pull it out at 45 minutes at 350, poke a thermometer in it and see if its around 200. shake it a bit and see if it has any water still.

    Try not to uncover it as loosing all the steam will just set you back and make it take longer.

    Oh and oil for the line and butter for the party. As the short order rice will be seasoned accordingly.

    Again sorry for the vague answer!

    i like this concept, will try. you can also keep cooking it for that texmex baked slightly crispy effect!!

    Wow! Very cool to have another method/option for making rice! :)

    fantastic. no more pressure cooker fail with soggy brown basmati.

    This is amazing! Now I have an hour to study and cook rice!