Baked Brown Rice
User Reviews
4.8
Baked Brown Rice
Description
This recipe uses an oven-baked technique for brown rice, combining the rice and liquid in a greased baking pan, covering it tightly with foil, and baking at 350°F for just over an hour. The covered baking environment traps steam, ensuring the rice cooks evenly without frequent stirring.
The result is brown rice with a consistent texture that can be fluffed after resting post-baking. If the rice is too wet or dry, the baking time can be adjusted accordingly in future attempts.
Additional flavor enhancements include mixing in caramelized onion pieces before baking for sweetness and texture or stirring in lemon zest, juice, Parmesan, sugar, and finely diced apple after baking for a bright, savory-sweet touch.
The recipe doubles well in a larger baking pan, making it practical for bigger servings.
Ingredients
- 1 ½ cups brown rice
- 2 ½ cups chicken broth if using water, add 1 teaspoon salt, low-sodium, or water
Instructions
- Preheat the oven to 350 degrees. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes.
- Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to make changes.
Notes
- This recipe doubles well using a 9x13-inch baking pan to accommodate larger portions.
- Caramelized diced onions can be stirred into the rice and broth before baking to add sweetness and depth.
- Add lemon zest, juice, grated Parmesan cheese, sugar, and finely diced apple to the cooked rice after baking for a bright, flavorful variation.
User Reviews
Overall Rating
4.8
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