Print

Perfect Oven Brown Rice

Print Recipe

How to make the best brown rice in practically half the time in the oven and without a rice cooker.

Modified and adapted from Cooks Illustrated

Ingredients

Scale
  • 1 1/2 cups long-grain brown rice
  • 2 1/3 cups water
  • 2 tablespoons avocado oil
  • 1 teaspoon kosher salt

Instructions

  1. Preheat the oven to 375°F and position oven rack in the middle.
  2. Evenly spread the long-grain brown rice in a casserole dish and set aside but within reach of the stove.
  3. Bring water and avocado oil to a boil in a medium saucepan. Once it gets to a boil, add the salt and mix with a wooden spoon.
  4. Turn off heat and pour the water mixture into the casserole dish and immediately cover.
  5. Place in oven and bake for one hour or until rice is perfectly cooked. It should be very slightly firm but mostly soft.
  6. When done, remove from oven and let sit for two minutes. Remove lid and fluff with a rice paddle. Then let sit for another two minutes before serving.

Notes

  1. The rice doesn’t have to be rinsed. Don’t do it.
  2. If your casserole dish doesn’t have a glass lid, use foil but make sure it’s tight enough so that it actually seals.
  3. The edges should have a slight crust which is how I prefer. I love crunchy rice edges.
  4. Best eaten fresh but store leftovers in an airtight container in the fridge. 
  5. To reheat, microwave with a tiny bit of water to steam in the microwave. Or heat in a pan on the stove with a little bit of water (maybe half a teaspoon and add at your discretion) until it’s warm/hot and at your desired texture.

Find it online: https://bakeroise.com/perfect-oven-brown-rice/