How to Cook Brown Rice in the Oven

This is not a faster method for cooking brown rice, but it's a much easier one! I do most of my daily cooking on the stovetop, so it's nice to be able to free up a burner and shove one of the dishes in the oven.

I found this recipe for oven cooked brown rice on Our Best Bites a month or so ago and can't stop making it now. The rice comes out perfectly every time - slightly al dente and not soggy in the slightest. We have been eating allllllll the rice bowls.

This recipe should make 4-6 servings, depending on how much you like brown rice. :D

• 1 1/2 cups brown rice (I'm using basmati)
• 2 1/3 cups water or stock
• 1/2-1 tablespoon of oil or melted butter
• 1/2 teaspoon salt

You will also need a 8x8 pan and aluminum foil or a small 2-3 quart casserole with a cover.

I love making brown rice so much this way that I went out and bought this dish because it's perfect for it! And that way I'm not using all my aluminum foil on this. ;)

Preheat the oven to 375 F.

Bring the water to a boil - I normally put it in a measuring cup and microwave it for 3-4 minutes.

Combine the rice, water, oil and salt in the casserole and stir around.

If using a dish with a lid, just pop it on. If using an 8x8 pan, cover it with a layer or aluminum foil. (Tighter is better!)

Put the covered dish into the oven and bake at 375 F for an hour.

After that, pull the rice out of the oven and crack the lid slightly so some of the steam can escape. Fluff it with a fork after five minutes or so and enjoy perfect brown rice. :D