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
I’m totally going to make these, I’ve been daydreaming about a recipe like this for a long time! Your texture on it looks way better than anything I’ve ever seen in the stores too, it makes me wonder if I can pull off something even have as amazing. Thank you!
Totally meant this reply to go on the Graham crackers, lol I have brown rice down 😉
I think I tried cooking brown rice maybe twice in my 15 years of marriage. Absolutely failed. Upon reading this post I reflected on the unopened bag of brown rice sitting in my freezer. Not even sure when I bought it or why. I decided to give it a try with this method. I did add some beef broth to it. While it cooked I was really skeptical until my house starting smelling heavenly! I had high hopes that it would taste as good as it smelled. This rice was speechlessly delicious. Really–I had no words to describe it. The family loved it. My hubby couldn’t get enough of it (and that’s sayin’ something). Not sure we’ll ever go back to the “old ways”. I’m not afraid to put brown rice on the menu anymore. Never had rice taste this good or look this perfect, brown or white. Thanks girls!
I have a quick question, is the oil necessary to keep it from sticking or can you omit the oil? Just wondering. 🙂
I just made a batch without oil and it turned out great!
I did add two bouillon cubes to the water to add some flavor, though, but I don’t know if that would have made a difference.
THanks Debbie 🙂 that was my question as well.
I wanted to try the recipe, but did not want to add oil or butter outside of taste preferences if it was not necessary.
Thanks for the great recipe. I am not a great lover of brown rice because it always seems so chewy. I will give this a try after it cools off – I don’t want my oven whens it’s 100 degrees outside!
I love this recipe. I’ve been wanting to introduce more brown rice in our meals at home, but every time I make it it just doesn’t turn out right and no one really eats it. I will definitely give this one a try and I am going to re-blog it on my blog. Thanks for the great tips!
Will definitely give this a try!
I used to cook my rice this way until I recently learned (from Cooks Illustrated) that you can cook your rice like pasta, in a large pot of water, then drain when it is done. The best part is that is washes all the starch off the rice and so it never clumps, even when it cools. I love it. I also don’t have to watch it as closely and the pan cleans up even easier than the oven method.
Necktie-dyed Easter eggs. That’s a recipe, ain’t it?
great information. thanks so much for sharing it!
Alton Brown’s recipe is very similar to this. I’ve been cooking brown rice this way for a few years–it’s the best. I especially like that I can cook other things on the stovetop while the rice cooks away in the oven.
I was going to say the same thing. This is Alton’s recipe.
This recipe came directly out of this cookbook.