I know, I know…by the title you’re expecting the most exciting blog post, EVER. Right? Stick with me. To pump up the excitement factor, I’m giving away something super cute, too. You’ll want one. But let’s talk brown rice for a minute, shall we? Brown rice is a whole grain. It’s a plain grain of rice with only the outer husk removed. To produce normal, white rice, the next 2 layers (the bran and the germ) are removed, leaving just the starchy white center. While brown and white rice have similar amounts of calories and carbohydrates, brown rice has considerably more nutrients, including fiber, magnesium, healthy fatty acids, and much more. It’s a little chewier than white rice and has a mild, nutty, flavor. It’s definitely a great way to add healthy grains to your diet.
The problem is that it can be a little tricky to cook. It’s not hard, by any means. You can certainly just follow the instructions on the bag, but I find the results are incredibly varied. Sometimes it’s still crunchy when it’s done, other times it’s really gummy and sticky. I almost always have a layer of rice stuck like super glue to the bottom of my pan. For me it’s really hit and miss when I cook it in a pot on the stove. However, using this method, it’s perfect every single time. The grains are perfectly textured and fluffy, and I don’t have to think about it since it’s just sitting in my oven. Here’s how it’s done:
Place your dry brown rice in an 8×8 pan.
Combine 2 1/3 cups water with just a couple teaspoons of oil. Bring it to a boil, and then add a little salt. You can also use broth for a little extra flavor.
Pour it over the rice and give it a mix.
Cover the pan tightly with foil. You don’t want any of that moisture escaping and evaporating during cooking, so wrap it down tight.
Pop the pan in the oven and leave it there for about an hour. When it comes out, remove the foil,
and give it a quick fluff.
Immediately cover the pan with a clean kitchen towel. Notice how I pulled the towel tight over the top and tucked the edges underneath the pan. That’s so the towel doesn’t actually sit on the rice and just stick to it.
Normally, you’d just leave a pot of rice with the lid on, but what happens is that all of that hot steam evaporates and has nowhere to go. So it collects on the underside of the lid and then falls back into the rice, making it sticky and gummy. The towel allows the moisture to stay in the pan, keeping the rice moist and fluffy, but excess steam is absorbed into the towel.
The result is simply, brown rice perfected. Sometimes simple tricks are the best.
This is a great little recipe to print out and tape to your rice container, or on the inside of a cabinet for easy reference.
And if you want to double it, just use a 9×13 pan, and the baking time remains the same. You can also use a ceramic pan with a tight-fitting lid.
Foolproof Oven-Baked Brown Rice
Perfected by America’s Test Kitchen
Ingredients
1 1/2 cups brown rice
2 1/3 cups water
2 teaspoons unsalted butter or vegetable oil
1/2 teaspoon salt
Instructions
1. Adjust oven rack to middle position. Preheat oven to 375 degrees. Spread rice in an 8-inch square baking dish.
2. Bring water and butter or oil to a boil, either in a saucepan or in the microwave. Keep an eye on it and take it off heat immediately after it starts boiling. Immediately stir in salt and pour water over rice in baking dish. Cover baking dish tightly with 2 layers of foil, or heavy-duty foil. Transfer baking dish to oven and bake rice until tender, about 1 hour.
3. Remove baking dish from oven and uncover. Fluff rice with fork, then cover dish with kitchen towel and let rice stand for 5 minutes. uncover and let rice stand 5 minutes longer. Serve immediately.
Questions & Reviews
THANK YOU!!!! You know how people sometimes say things like – i just can’t bake. or, I just can’t grill. and you’re like “why? just follow the directions…” Well i just can’t cook brown rice. at all. like – i’ve tried everything. tupperware microwaveable rice cooker, 10 minute boil packs, all of it. i am so excited to try this way!!
What a great idea! And the apron is so cute!!!
Would this work with wild rice too?
I would assume so, but the proportions might be a little different. I’ll have to experiment next time I make wild rice!
I was actually just lamenting on how I can never cook brown rice correctly. I’ll have to try this! Hopefully it works so I don’t waste the huge costco bag of brown rice I bought a few months ago. 🙂 Does your recipe work for short grain brown rice?
Yep, I’ve used both short and long grain.
We’ve switched completely to brown rice. This method sounds great if I have the time to do it, but I usually don’t. I have had great success using my rice cooker!
Thank you! Thank you! Thank you! I’ve been needing this post for a long time!
Just made brown rice last week & it was CRUNCHY! Can’t wait to try this recipe! Thanks so much!
Thanks for sharing! This is a really cool way to cook rice!
This post came at the perfect time! The last time I was at the store I grabbed brown rice because I had been hearing how much more it had beneficial for us. I cooked it like the instructions said and it was very gummy, with a bit of a bite in the center. We didn’t like it at all, so of course there’s a ton still in the pantry just sitting there! Would any of your recipes on OBB work with brown rice instead of white rice? We love the lime-cilantro rice with pineapple!
love this! i was just about to buy some brown rice and start cooking that, b/c i’ve been told it’s so much healthier for you. i’m going to trying this tonight!