How To Cook Brown Rice: 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.
How To Cook Brown Rice: Use The Oven!
Here’s why I’m obsessed with this recipe (and you might be too):
- Easy Cooking: Baking requires less attention, it’s totally hands-off after it’s in the oven.
- Even Results: Baking adds even heat for consistent cooking.
- Big Batches: Great for weekly meal prep or feeding a crowd.
- The Perfect Addition: Handy to have in the fridge for adding to meals all week.
- Saves Space: Leaves room on the stove for other dishes.
Tips On How To Cook Brown Rice
- 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.
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.
How To Cook Brown Rice FAQs
What is the ratio of water to brown rice?
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!
How do I make my brown rice fluffy and not sticky?
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.
How long does it take to cook brown rice?
I think it’s perfect after 1 hour baked in the oven!
Leftovers?
- Cool completely before storing.
- Store airtight in a sealed container or bag.
- Refrigerate for up to 4 days or freeze for up to 6 months.
- Check freshness: Discard if it smells, feels slimy, or looks discolored.
Ways to Use Cooked 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.
How To Cook Brown Rice
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.
Equipment
- 9×13-inch baking dish
- Cooking Spray
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!
Video
Recipe 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 the best results.
Note 2: Adds flavor and keeps the 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.baking
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
Serving: 1serving | Calories: 245kcal | Carbohydrates: 48g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 326mg | Potassium: 170mg | Fiber: 2g | Calcium: 21mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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! 🙂