This Baked Brown Rice is the easiest way to make a big batch of perfectly fluffy & tender brown rice. The secret? Skip the stove & BAKE it!
Check out my other guide on How To Make White Rice.
author’s note
Finally, Brown Rice That Never Fails!
Once my baked white rice became a total no-fail recipe, brown rice was next on my list. I had always struggled with it. It was either glued to the pan, dried out, or somehow still crunchy in the middle. So I used the same oven method, crossed my fingers, and hoped it would finally give me brown rice without the babysitting and stress. And honestly? It turned out better than I ever expected.
The rice came out fluffy, tender, and evenly cooked all the way through, with zero sticking and no weird crunchy spots. From that first pan, I was hooked. This is now the only way I make brown rice. I love how hands-off it is, how easy it is to make a big batch at once, and how perfectly it holds up for meal prep all week. Having this ready in the fridge makes throwing together bowls, stir-fries, and quick dinners so much easier.
Baked Brown Rice Tips
- Use long-grain brown rice for best results.
- Use the right amount of water to avoid dry or mushy rice. You’ll want to measure the water after boiling, not before!
- Don’t skimp on salt; it enhances flavor.
- Olive oil adds flavor and prevents sticking; other oils or butter can be used.
- Cover the baking dish tightly with two layers of foil to cook rice evenly.
- Let the rice rest after cooking to absorb moisture and avoid mushiness.
Featured Comment
“I have tried to make brown rice for years with no success. This recipe is easy and my rice came out perfectly thank you.”
– Linda
Ways To Change It Up:
- Add Veggies: Mix in chopped raw or roasted vegetables for a grain bowl.
- Add Protein: Add cooked chicken, shrimp, or tofu.
- Nuts: Sprinkle with chopped nuts or seeds like almonds, cashews, or pepitas.
- Herbs & Spices: Mix through fresh herbs after or bake with spices like cumin or turmeric.
- Sauces: Drizzle with cilantro lime sauce, tzatziki sauce, or a simple vinaigrette.
- Add Beans/Legumes: Top with cooked lentils, pinto beans, black beans, or chickpeas.
Baked Brown Rice FAQs
I use 3 cups of brown rice to 4 2/3 cups of boiling water. It’s the perfect ratio when cooking rice in the oven!
For fluffy, non-sticky brown rice, use the right water-to-rice ratio. Cover it tightly with foil and let it steam before fluffing with a fork. Don’t stir to keep the grains intact.
I think it’s perfect after 1 hour baked in the oven!
Storage
- Cool completely before storing. Refrigerate for up to 4 days or freeze for up to 6 months.
- Check freshness: Discard if it smells, feels slimy, or looks discolored.
More One Pan, Hands-Off Dishes:
How To Cook Brown Rice
Video
Equipment
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
Instructions
- Set the oven to 375°F. Grease a 9×13-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!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ways to Use Baked Brown Rice
- Stir-Fry Base: Use it for Chicken Stir-Fry or Pork Stir-Fry.
- Burrito Filling: Combine with beans, corn, and cheese, or use as a base for Burrito Bowls.
- Casserole Base: Perfect for Chicken Divan.
- Fried Rice: Swap it for white rice in this Fried Rice recipe!
- Daal: Serve with creamy coconut lentils like in this Daal.
I have tried to make brown rice for years with no success. This recipe is easy and my rice came out perfectly thank you..
I’m so happy to hear this! Thanks Linda!
Hi Chelsey, I don’t like doing brown rice because most of the time it tastes a bit hard. But I decided to try your method. I followed exactly your instructions and I was blown away of how great it came out. I did use chicken broth and some water for taste. Thank you sharing, this will be the way I will be doing brown rice from now on.
I am so thrilled to hear this! Thanks Negri!
Would this work if using instant brown rice?
No it won’t.
Can you use this method for 1 cup of rice?
I haven’t been consistently successful with different quantities, so I wouldn’t recommend it; sorry! You can freeze leftover rice though!
I have used a recipe very similar to this for years, and have NEVER had a mishap! I have used this same technique for various types of rice, and it always works beautifully. Rather than to boil the water, I sometimes use room temp water and just add a bit of time in the oven. Also, rather than use salt, I usually add some Bragg’s Amino Acids. When I do this, I ALWAYS get compliments on the rice! Also, I generally leave the rice in the oven (turned off) until mealtime, and it stays somewhat warm and grains of rice remain separate and yummy. This is a FOREVER recipe!
I am so thrilled to hear this! Thanks so much for your comment, Marcene!
Can you use chicken stock instead of water for this?
Absolutely!
How much is one serving of the cooked brown rice? Thanks for the recipe. I always have trouble cooking it on the stovetop.
1/2 cup is a serving of brown rice
This recipe for cooking brown rice in the oven is a great solution for anyone looking for an easy and foolproof method. The instructions are clear and easy to follow, and the recipe includes helpful tips and notes, such as using long-grain rice for a fluffier texture, and letting the rice rest for 15-20 minutes after baking to absorb remaining moisture. The use of tin foil and a baking dish also ensures that the rice cooks evenly. Overall, this is a great recipe for a big batch of perfectly cooked brown rice.
Thanks so much Jimmy! 🙂