easy oven baked brown rice
Prep time
Cook time
Total time
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.
Recipe type: side dish
Cuisine: rice
Serves: 2 cups
  • 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.
  • 2 cups chicken or vegetable stock, broth or water - I usually use either chicken stock or broth
  • ½ teaspoon sea salt
  • 1 tablespoon unrefined coconut oil
  1. Pre heat your oven to 375 degrees.
  2. Bring the stock to a boil in a saucepan.
  3. 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.
  4. When the stock comes to a boil, pour it over the rice.
  5. 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 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!
  6. 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!
  7. The rice 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!
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.

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!

If you use white rice, you will have to check it at 50-55 minutes, as white rice cooks faster than brown rice.
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2015/11/easy-oven-baked-brown-rice/