We've been trying to eat healthier lately, and "nutrition empty" white rice has been replaced by brown rice at our house.

Before now, I have only had moderate luck making brown rice. Not only do you have to babysit brown rice on a burner for 40-ish minutes, but the end result can be a little crunchy, (or worse yet), it can be gummy and sticky. Then, of course, there is the dreaded layer of rice that always cements itself to the  bottom of the pan (insert frown here).... that's no fun!!

Well, your brown rice "issues" are over!! This super easy method will give you fluffy brown rice every time (with every grain cooked) and NOTHING sticks to the pan.... it is super easy!!

This recipe makes three cups of cooked rice, which is a lot of rice for us empty nesters. So, I divide the leftovers into 1 cup portions and I freeze it. This way you can have brown rice ready in a flash for a weeknight meal (or add it to soups, etc.)

1 1/2 cups brown rice
2 1/2 cups boiling water (or no-salt chicken broth)
1 tablespoon unsalted butter 
1 teaspoon kosher salt (optional)

Preheat your oven to 375° and spray an 8" x 8" baking dish with vegetable spray.

Put the dry rice in the prepared baking pan.  Heat the water, butter and salt until it just comes to a boil, then pour over the rice and stir everything, just enough to get the rice to an even level in the pan. Then cover the pan with aluminum foil.


I use heavy duty aluminum foil and crimp the edges tight on all four sides. It is important that you trap the steam in the pan. If I use a baking dish that has a lid, I still use the foil under the lid.

Bake at 375° for one hour. After an hour, remove the pan from the oven and take off the foil. Fluff the rice with a fork and that's it!!

If you aren't going to eat the rice as soon as it comes out of the oven, make sure you still remove the foil so that the condensation doesn't drip back into the rice.


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