Alton Brown's Baked Brown Rice

"This recipe comes from Alton Brown and it's the only way we have rice anymore. My servings are quite a bit smaller than his, though! You can use chicken or veggie broth in place of the water, or add herbs and spices."
 
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photo by ChefLee photo by ChefLee
photo by ChefLee
photo by ColoradoCooking photo by ColoradoCooking
photo by Wobin photo by Wobin
photo by PaulaG photo by PaulaG
Ready In:
1hr 10mins
Ingredients:
4
Serves:
6
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ingredients

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directions

  • Preheat oven to 375ºF.
  • Boil the water and add the butter and salt. Stir to dissolve salt and melt butter.
  • Place the rice in an 8" casserole dish. Pour the boiling water mixture over the rice and stir.
  • Cover with foil and bake on the middle rack for 1 hour.
  • Fluff with fork and serve.
  • This rice also refrigerates and reheats fairly well, but it's best freshly made.

Questions & Replies

  1. Can you add a can of beans?
     
  2. I am going to be using brown basmati rice. I noticed that unlike other recipes, there is no mention of repeated rinsing of the brown rice until the water is clear. Is this a step I should omit? Thanks, in advance.
     
  3. the is a method on beans in oven from thekitchn but it is at 325* - wondering if the rice can cook along with it for extended period of time or do i need to cook the beans then increase temperature to 375* for rice?
     
  4. Could you use white rice and I don't need 6 servings I would I make this just for 2 people?
     
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Reviews

  1. Perfect! My rice cooker does a great job on white rice, but brown is always a little too sticky. This made perfect, fluffy brown rice. Doubled the recipe, used my teakettle to boil the water then combined it with the butter before adding rice. Baked in a covered corningware dish.<br/><br/>Also, rice cooked this way is handy for OAMC. Package the rice in microwaveable bags while it's still warm, then freeze. I get great results from the Glad steamable bags - nuke 2c of rice for about 4-5 minutes.
     
  2. The texture of this brown rice comes out perfectly, if you follow the recipe exactly. I've tried to cut the recipe in half, since I cook for two. It doesn't come out right unless you use the full amounts. So I make this recipe when I know I am going to make something with brown rice the next day.
     
  3. This is the absolute BEST way to make brown rice! I cut the salt in half and it tastes great. One thing I like about this method is that the rice can be made ahead, refrigerated, and reheated in the micro with just a teaspoon of water to rehydrate it. Other methods leave the rice hard as a brick if refrigerated so this one's a keeper!
     
  4. Easy and perfect. I've also added mushrooms, minced garlic, dried onion and 1/2 cup of canned pumkin and it was amazing. This recipe is fool proof and can be altered easily. Thanks for posting.
     
  5. Very easy and good. I made a triple batch for a large family gathering and was a little nervous it might not work - but - it was perfect rice, right out of the oven.
     
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Tweaks

  1. Excellent. I used turkey broth instead of the water and only 1/2 teaspoon of salt. Due to poor planning on my part the rice was done before the rest of my meal but was fine after sitting and waiting under my tea cozy! I also took a idea from another recipe and browned the rice in the butter first for added flavor.
     
  2. I skipped the salt and added one tsp chicken bouillon to the water.
     
  3. Substitute the "water" for broth for great flavor
     
  4. This worked really well with short-grain brown rice. It wasn't at all sticky, as it often is when I make it on the stove top. I replaced the butter with oil and seasoned it with lime juice to serve with black beans.
     
  5. Wow, now I know what all the fuss is about. I've never had any luck with brown rice until now. I followed the recipe, used chicken stock instead of water. Best brown rice ever. I was making my Rummy Baked Chicken recipe #403316 that cooks for the exact same temp and time. What an easy and delicious meal. This is the only way I will make brown rice from now on. Thank you Seedbeads (and Alton)
     

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