Baked Brown Rice

My friend Heather posted a recipe for brown rice a while back, and I have been using it pretty regularly ever since. It is just as easy as the rice cooker — and a little more reliable for brown rice, in my opinion. I am currently making a double batch — one for a chicken and rice casserole and one to revive my favorite breakfast habit.

(adapted from a recipe by Alton Brown)


  • 1 1/2 cups brown rice
  • 2 1/2 cups water
  • 1 tablespoon butter
  • 1 teaspoon salt


  1. Preheat your oven to 375 F.
  2. Boil the water in a saucepan and add the butter and salt. Bring to a boil. (I sometimes skip the butter and salt and simply use my teakettle.)
  3. Pour your brown rice into a glass baking dish. Once the water mixture is boiling, pour it over the rice. Cover the dish tightly with aluminum foil (I just use the glass lid for my baking dish) and place in the oven for one hour.
  4. After the hour is up, take out the rice and fluff it with a fork.

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