Baked Brown Rice

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After years of trying to enjoy brown rice, I thought I would have to give up. Then on a lark, I tried AB's baked brown rice. This recipes makes better rice than a restaurant! Fluffy, soft and full of wonderful flavor. Plus it is quick compared to many of the other recipes and produces far better results. Nearly foolproof and cheap enough to make batches for the next day. I recommend this method of making brown rice to everyone. You will get perfect results everytime!

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This comes out perfect every single time I make it. I add my own seasoning and chicken stock instead of water. I making brown rice before but not anymore

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Perfect brown rice every time.

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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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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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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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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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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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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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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!