Easy Oven Baked Brown Rice
First off I want you to know that my kids are totally obsessed with this rice, like licking their plates clean obsessed. It’s 6:00 am on Friday and I’m baking them a fresh batch for their lunches and pairing it with some leftover chicken thighs and mushrooms.
I posted this below picture on Instagram yesterday, exclaiming how excited I get about perfectly baked brown rice and Zoe saw it on her way home, ran inside and said, “where’s the rice mom, I have to try it?” She tried it and exclaimed “its delicious mom, this is exactly how brown rice should taste!” Eli was literally licking his plate last night saying “this rice is SO good mom.” Gosh, I didn’t know my kids loved rice this much. I’m not joking here, my kid’s get excited over such simple things as rice, and that’s pretty awesome!
This is honestly the perfect and easiest way to cook rice. I know you can do it on the stove top, but my rice never turns out right, it’s either too goopy, sticky, hard or crunchy, and sticks to the pan, making for a yucky clean up. Plus with the stove top method, you have to keep checking the rice, with this oven method, you set the timer (1 hour) and just walk away, pretty awesome!
When I bake my rice in the oven, it comes out fluffy, light and perfectly cooked, and even slides out of the pan easily! The rice is nutty, chewy and has a hint of sweet buttery flavor from the coconut oil. Perfection!
easy oven baked brown rice:
makes 2 cups cooked rice, serves 4 as a side dish
special equipment: 8-inch square glass baking dish
parchment paper and aluminum foil
Note: Feel free to double the below recipe if you’re serving more people, or want more rice, and use a larger glass baking dish.
- 1 cup short or medium grain brown rice or brown basmati, sorted and rinsed – You can use any type of brown rice here. I used short grain brown rice from Lundberg.
- 2 cups chicken or vegetable broth, stock or water – I love using chicken bone broth from Kettle and Fire
- 1/2 teaspoon sea salt – I love this Celtic sea salt from Selina Naturally
- 1 tablespoon unrefined coconut oil
Preheat oven to 375 degrees.
Place the rice on the bottom of the baking dish making sure to make it level. Top the rice with the sea salt and coconut oil.
When broth comes to a boil, pour it over the rice.
Quickly cover the baking dish tightly with a layer of parchment paper and then aluminum foil. Make sure that it’s a tight fit, as you want the rice to steam, and if it’s not tight then the stock will evaporate.
Note: You can just use aluminum foil to cover your rice, but as I said in an earlier post, aluminum foil is known to leach aluminum into food, so it’s best to use a layer of parchment as a barrier when cooking with aluminum foil. I know the foil isn’t touching the rice here, but there will be condensation which can drop from the foil into the rice. In my opinion it’s better to be safe than sorry, but that’s just me being anal, so it’s really up to you!
Bake the covered rice in the pre heated 375 degree oven on the middle rack for exactly 1 HOUR! Do not check the rice, just set your timer for 1 hour and walk away. Pull the rice out of the oven, remove the parchment and foil, fluff the rice up with a fork and serve it up!
It will cook up perfectly if you followed the above instructions. I’ve done this method 10 times and my rice cooks up perfectly every time! That’s why I LOVE it so much!
Note: I tried baking the rice in my large dutch oven with a layer of parchment paper in-between the lid and the pan, and it turned out ok, but not as good as using the smaller glass baking dish. The rice wasn’t as fluffy. If you use an oven proof pan, make sure to use one with a tight-fitting lid.
Note: You can also use Ghee or Olive oil in place of the coconut oil. I just love the flavor the coconut oil give to the rice! Yum!
Note: If you use white rice, you will have to check it at 50-55 minutes, as white rice cooks faster than brown rice.
We use this rice to make weeknight burritos or burrito bowls.
I just pair it with my quick and tasty weeknight beans!
Top the rice and beans on a tortilla along with some cheese and cilantro, pop it under the broiler to heat up, and voila, you have an easy weeknight burrito! Feel free to top it all off with some guacamole or salsa! Yum!
If you love this rice, then you need to try my oven baked black forbidden rice. It’s a flavor bomb!
Making a batch of rice is great, as you have leftovers throughout the week. See, I really use leftovers! Here’s the lunch I’m packing for school today. Leftover rosemary skillet chicken, oven baked brown rice and fall roasted vegetables! Leftovers really do make great lunches!