Perfect Oven-Baked Brown Rice

5.0(5)

I got this one from "The Best Recipe" by Cook's Illustrated. It's a very easy way to make brown rice that comes out perfect every time. No more sticky, clumpy, waterlogged goop! This rice is tender and separate and delicious. Notice that the ratio of water to rice is much less than the oft-quoted 2 to 1. This is the key to this recipe, so make sure to measure carefully.

by Billy Zac·published 2010-01-06

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Brown Rice

Servings

10 serving(s)

Total time

1h 10m

prep 10 min

Calories / serving

244 kcal

Ingredients (4)

serves

3 1/3 cups brown ricebrown-rice
5 cups waterwater
1 teaspoon saltsalt
4 teaspoons vegetable oilvegetable-oil

Instructions (5 steps)

01Place oven rack in middle position. Preheat oven to 375 degrees.
02Bring the water to a boil. Keep the water covered as it boils so you don't lose too much as steam.
03When the oven is at 375, put the water, rice, and salt into an ovenproof pot with a tight-fitting lid. I have successfully used pyrex dishes and cast-iron dutch ovens. If you don't have a good lid, you can also use a double layer of foil. Just make sure it's sealed well around the edges.
04Pop it in the oven.
05The rice is done when it is tender and the water is all gone. It usually takes an hour. When it's done, fluff it with a fork and serve. Yum! So simple and good!

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