Perfect Baked Brown Rice

This is Alton Brown's technique for brown rice, and I think it's the only way to make brown rice! I make a batch every Sunday to keep on hand for the week. 


  • 1 1/2 cups brown rice,  medium or short grain
  • 2 1/2 cups water
  • 1 tablespoon unsalted butter (optional)
  • 1 teaspoon kosher salt (optional)


Preheat the oven to 375 degrees F.
Place the rice into an 8-inch square glass baking dish.
Bring the water, butter, and salt just to a boil. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake for 1 hour.
After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

Note: I marked the salt and butter as optional because I don't use them.  The rice tastes fine to me without them, but I know some people will want to add one or both. 


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