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Baked Brown Rice Recipe

Baked Brown Rice

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (263)

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Average Rating:

Total Reviews: 263

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  • on April 23, 2013

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    Perfect brown rice every time.

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  • on April 07, 2013

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    I use to hate cooking brown rice. Somehow I never knew if it was quite done or there wasn't enough or there was too much water. Since I found this recipe I no longer hate cooking it and use only this recipe. It takes the guess work out of cooking brown rice. I'll cook it on the weekend to use during the week. We love using it for oven fried rice.

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  • on April 01, 2013

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    I LOVE this recipe. I've been making it for about two years now and I would say we have it at least once a month. Although it is excellent as is, I often doctor it up a little to compliment a meal. My absolute favorite version is a little fresh thyme, lemon zest, and crack black pepper. Trust me and try it.

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  • on March 17, 2013

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    I was such a dunce when it came to cooking brown rice! This recipe is perfect every time. I also like to replace some of the brown rice with wild rice. I love the combo together.

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  • on March 03, 2013

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    Rice was perfect. Never had a better way to cook brown rice. Next time I might replace the water with chicken stock.

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  • on February 24, 2013

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    Alton's Baked Brown Rice recipe is my go-to method for cooking brown rice. It's so versatile. So far, I've cooked it with different broths instead of water and a multitude of spices. I've even browned pork chops and put them in the pan with the rice. Same one hour, same great texture to the rice. And such a wonderful flavor! Even 2 day old leftovers are wonderful. I'm putting chicken broth, chicken breast chunks, onions and brussels sprouts in it tonight. Should be yummy!!

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  • on February 18, 2013

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    We loved this method of preparation! It was so easy. I doubled it and it still just took an hour to cook. The problem I have with my rice cooker is that the rice is always very moist and sticky. The result using this method was a wonderfully textured rice, that had a nice toothsome bite to it! We really enjoyed that about it. Held up fabulously to the sauce that accompanied the main dish. I will be making this again!

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  • on February 05, 2013

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    I am going to share this recipe for sure. I never heard of making rice this way but I trust Alton to know proper procedure so I followed the recipe exactly. I was amazed with how simple it was to get perfect results. Alton is my go to food scientist!

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  • on January 04, 2013

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    I LOVE this recipe. However, I bake an entire 2 lb bag of brown rice at the same time and freeze the leftovers in ziplocks. It's a great time-saver and still takes only 1 hr to bake. I put 7 cups of hot water, 3 Tbsp of butter and 2 tsp of salt with the rice into a 9x13 pan covered with foil. It comes out perfectly every time and is easy to reheat.

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  • on January 03, 2013

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    This came out PERFECT!! I will never make rice on the stove again!! The texture is
    is just perfect

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