How To Cook Brown Rice

5 from 2 votes

The easiest way to make a big batch of perfectly fluffy and tender brown rice? Skip the stove and bake it! This method is adapted from ATK’s Meal Prep Cookbook.

Prep Time15

Cook Time1

Resting Time20

Total Time1 35

Course: Appetizer, Side Dish

Cuisine: American, Healthy, Vegan, Vegetarian

Keyword: How To Cook Brown Rice

Servings: cups cooked brown rice

Author: Chelsea Lords

Cost: $1.45

Equipment

9x13-inch baking dish

Ingredients

Cooking spray
3 cups uncooked long-grain brown rice see note 1
1-1/4 teaspoons salt
4 teaspoons olive oil see note 2
4-2/3 cups boiling water see note 3

US - Metric

Instructions

Set the oven to 375°F. Grease a 9x13-inch baking dish generously with cooking spray. Bring a large pot or kettle of water to a boil (make sure it holds more than 5 cups).
Add the brown rice, salt, and olive oil to the greased baking dish. Pour 4-2/3 cups of boiling water over the rice and stir until evenly mixed. Smooth the rice into an even layer.
Cover the dish tightly with two layers of aluminum foil. Place it in the center of the oven and bake for 60 minutes.
Remove the dish from the oven and let it rest, still covered, for 15–20 minutes. Fluff the rice with a fork before serving. Enjoy!

Video

Notes

Note 1: Long-grain brown rice works best for texture, but medium or short-grain is fine too. Avoid rice that looks discolored or smells musty for best results.

Note 2: Olive oil adds flavor and keeps rice from sticking, so don’t skip. You can use other oils or butter if preferred.

Note 3: Boil extra water to account for evaporation. Measure exactly 4-2/3 cups after boiling to ensure proper cooking.

Rest Time: Let the rice rest after baking to absorb moisture and avoid mushiness. Skipping this step can lead to soggy rice.

Storage: Cool rice completely before storing it. Transfer it to an airtight container or sealed bag and refrigerate for up to 4 days or freeze it for up to 6 months.

Nutrition