I know this sounds like a boring dish but don’t give up on me just yet…it’s actually one of my favorite go-to recipes when I need a simple, healthy naturally gluten-free side that won’t compete with the flavors in the rest of my meal. It’s budget-friendly, too. Sometimes I struggle with what to post because I’m not sure what you want to read. It seems desserts are always a huge hit but, then again, practical dishes have their place too.
Cooking brown rice on the stove top is always a mess. It takes 45 minutes, it usually boils over, and it was either too dry or too sticky. I avoided it as much as possible. A rice cooker seemed like a great solution, so I bought one that would make brown rice. The rice burned. Shortly after that, I came across a recipe for oven baked rice in The New Best Recipe
I’d never heard of baking rice but I gave it a go and, to my surprise, the rice turned out perfectly. I’ve even put this in the oven and set my oven timer to come on while I’m gone so that the rice will be cooked when I get home and that works too. I like to use broth to give the rice extra flavor.
Even though it’s not the sexiest dish in the world I wanted you to have this recipe so you can make perfect brown rice, too.
If you want a great dish to use this rice in, visit Shirley at Gluten-Free Easily for her CrockPot Jambalaya.
You can also find more fabulous recipes at:
- Food on Friday at Ann Kroeker’s
- Amy’s Finer Things Friday
- Foodie Friday at Designs by Gollum
- The Grocery Cart Challenge Recipe Swap
What are your favorite go-to side dishes? And, what would you like to see here?
Simple Oven Baked Brown Rice
adapted from The New Best Recipe
serves 4 -62 1/3 cup homemade chicken stock or chicken broth
1 tablespoon unsalted butter
1 1/2 cup brown rice
1 teaspoon kosher saltPreheat oven to 375 degrees.
Put chicken stock and butter in a mirowaveable container and bring to a boil.
Meanwhile, put rice and salt in a 1 1/2 quart baking dish. Carefully pour broth over rice and stir to mix well.
Cover rice with a double layer of aluminum foil, taking care to get the tightest seal possible.
Place baking dish on a sheet pan and bake for one hour, until rice is tender and liquid has been absorbed.
Remove foil from baking dish, fluff rice with a fork, and cover with a clean kitchen towel. Let sit for 5 minutes, then uncover and let sit for 5 minutes more. Serve immediately.
Note: I put the baking dish on a sheet pan to catch any drips (doesn’t happen often but it has happened) and the baking dish is so much easier to get out of the hot oven this way.
gfe--gluten free easily
posted on August 28, 2009 at 10:27 am
Boy, Amy, you know how to get a girl’s attention, don’t you?
Had you and several other wonderful blogs on my “to do” list today to catch up on, and then I checked my email and see you’ve mentioned mine here! Thanks so much! This rice recipe looks really good. My husband is a rice fanatic. Interestingly enough, one of my favorite recipes back in the day was a chicken and rice dish. You placed the uncooked rice in the baking dish and then topped it with chicken breasts over which you poured French Onion soup. Then you “glopped” cream of chicken or cream of celery soup over the breasts. The rice came out so flavorful and cooked perfectly. Your recipe is like a shortcut version of that. Once we’re back in full on baking mode here (not long, the squirrels are cutting acorns as I write), I may make that old favorite gluten free. 
But, I’ll try your rice dish soon and it would be great to use the rice for the jambalaya recipe like you said. Must check out the other links you’ve shared … I don’t know them, but if you’re recommending them, I know they are great.
Thanks again, Amy! Happy Friday! Oh, and can’t wait to see your “after” pics!
Shirley
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Amy Reply:
August 28th, 2009 at 10:33 am
I love sharing great food with my readers and you got the spotlight today.
Your dish sounds great – if you make it please do post so I can whip it up at home.
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Mary
posted on August 28, 2009 at 11:35 am
This is a great idea. Another way to speed up the cookin process of brwon rice is to cover it with water and soak overnight in the fridge. The soaking will cut cooking time in half. Have a wonderful day.
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Alea
posted on August 28, 2009 at 11:36 am
I have also found that dessert posts are wildly popular, but I want to post them like I serve them, in moderation! That being said, since we a gf family, I really appreciate your desserts, as those are the hardest to find/create.
Rice is a staple in our household and this recipe will definitely be on my menu next week! I love that I can take advantage of an already warm oven, if I am cooking something else.
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Peg @ Bloomfield Farm
posted on August 28, 2009 at 2:03 pm
I’ve tried baking rice too and it works very well. A few years ago I attended a cooking class at Williams Sonoma. One of the dishes we made was a baked rice dish with beef broth and water chestnuts. I’ll have to dig out that recipe and share it with you.
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Amy Reply:
August 28th, 2009 at 10:04 pm
I’d love to have your recipe – send it my way! Sounds like a fabulous side dish for the holidays.
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Linda
posted on August 28, 2009 at 2:31 pm
I love using my pressure cooker for brown rice. I like the idea of setting the oven timer, though. I might try it some time. I use chicken broth too. The family likes it much better that way.
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Amy Reply:
August 28th, 2009 at 10:03 pm
I’ve never used my pressure cooker for rice – I bet that works perfectly. Thanks for the idea.
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Ann Kroeker
posted on August 28, 2009 at 3:07 pm
We just made brown rice last night and I kept thinking I should have added some stock to it. Thanks for recommending a new way to prepare it!
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Dee
posted on August 28, 2009 at 10:01 pm
Thanks for this post — sounds easier than stovetop, which always seems to lack consistent results — too mushy or too dry!
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Marge
posted on August 28, 2009 at 10:40 pm
This is a great idea. I love brown rice, but hate standing over the stove! Thanks for the recipe!
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Alta
posted on August 29, 2009 at 7:50 am
I seem to struggle sometimes with coming up with a starch side dish for meals. I tend to over-think it. This is perfect.
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Barbara
posted on August 29, 2009 at 8:13 am
Hi Amy,
Will try the rice when the weather cools. (I’m in hot, hot NJ).
How about breakfast recipe ideas to replace the tradition cereals? Do you ever incorporate yogurt?
Also side dishes made with butternut squash or pumpkin? Autumn is on its way!
More desserts made with fruit?
You asked!! :>) Thanks for all you do for us.
Barbara
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Amy Reply:
August 29th, 2009 at 9:52 pm
Thank you for the suggestions! I will see what I can come up with. I have some great soup recipes and have started thinking about fall sides. Breakfast…I’m off dairy for a little while. Maybe just a few more days and honestly, it’s been a struggle for me without cottage cheese or yogurt. I’ve been eating a lot of eggs and fruit. Carol at Simply…Gluten-Free had a great idea to make mini fritattas ahead of time and freeze them, then pop them in the microwave. I’ve never frozen cooked eggs, though, so I don’t know how it would work. She’s a great cook so I’m sure it’s fabulous.
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Amy @ Finer Things
posted on August 29, 2009 at 10:18 am
I never would have thought to bake my rice! Actually, I rarely even serve rice. Should… but we’re more of a potatoes family than a rice family.
It would be good to bake up a big batch to have handy for a Mexican food filler.
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Jenn AKA The Leftover Queen
posted on August 29, 2009 at 11:18 am
What a cool idea – baking rice! Will have to try it – especially now that I have so much homemade chicken stock in the freezer!
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gfe--gluten free easily
posted on August 29, 2009 at 12:26 pm
Just wanted to pop back in to say that you can also freeze cooked rice. I rarely remember that, but when I do I am very happy that I can pull out some already cooked rice for dinner, to add to soup, etc.
Shirley
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Amy Reply:
August 29th, 2009 at 9:46 pm
Great tip! I’ve never done that but am going to next time…I always throw it out.
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Kim
posted on August 29, 2009 at 3:31 pm
That sounds great!! I love brown rice, so I will try this tomorrow!
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Jessica
posted on August 29, 2009 at 11:05 pm
When freezing the rice, what’s the best way to thaw it out?
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gfe--gluten free easily
posted on August 30, 2009 at 11:51 am
Jessica–If you use a microwave, that’s the easiest method for reheating … just zap until it’s warm. Even if I freeze my rice in ziploc bags, I usually don’t microwave the rice while still in them, although some folks do. They just open the ziploc bag and then microwave. I have tended to dump my rice out of its container (may need to thaw a minute or so on the counter for easy removal) into a microwave-safe bowl, add a couple of drops of water on top, and then cover and microwave. Then fluff with a fork. (If I’m adding it to soup, I just dump it in.)
There are a few different opinions on how to prepare it before freezing, too. Some folks say to immediately put it in containers so you capture the moisture, but cool to room temp before you place in freezer. Others say to cool completely before adding to containers. Some use ziploc bags, some use plastic wrap. Some divvy it up into 1 to 2 cup portions before freezing; others sort of chip off what they need from the frozen package. For that latter method, freezing it in a flat container (like a flattened ziploc with air removed) would definitely make a difference.
The next time I freeze some I plan to divvy it out in glass jars for freezing (Im always saving those). I’d say just give whichever of these methods seems reasonable to you a try and go from there.
Shirley
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Denise
posted on September 9, 2009 at 9:57 am
We eat a lot of brown rice here, but I usually make it on the stove top. For me the last few times I’ve baked it I’ve had issues. Will have to try again.
I have found that brown rice makes an excellent breakfast or snack. I eat it with some yogurt, berries, raisins & shredded coconut. And eat it very cold…So yummy!
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Amy Reply:
September 9th, 2009 at 10:07 am
That is a fabulous idea….I’ve never thought of eating rice with yogurt but I am going to now that you shared that. Thanks for the fabulous ideas and contributing to the discussion!
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Holly
posted on June 14, 2010 at 1:06 pm
Amy,
Just made this today and the rice turns out perfectly!! My biggest complaint about brown rice is it always turned out so mushy on the stove. I made a double batch and will freeze it in 2 cup portions to have for a quick weeknight meal.
Keep up the great work!
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Amy Reply:
June 14th, 2010 at 3:37 pm
@Holly, I’m so happy to hear that this works for you. Rice on the stove is usually a mess at my house, too. And, the freezing trick works great. Hugs.
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