No Fuss Perfect Baked Brown Rice Recipes

EASY OVEN BROWN RICE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place rice, salt, and butter in a casserole dish that has a cover. Pour boiling water over rice; stir.
• Cover and bake in preheated oven until liquid is absorbed and rice is tender, about 1 hour. Remove from oven, fluff with fork, and serve hot.

BAKED BROWN RICE

Steps:

• 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 in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
• After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

PERFECT BROWN RICE

Steps:

• Rinse the rice in a fine-mesh sieve under cold water for 30 seconds. Drain.
• Combine the rice, salt and 2 cups water in a wide, medium saucepan and bring the water to a boil. Reduce the heat to low, cover and simmer until all liquid is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

OVEN-BAKED BROWN RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring water and olive oil to a boil in a covered saucepan; stir in salt. Place rice in a 9x13-inch baking dish. Pour water mixture over rice; cover baking dish tightly with double layer of aluminum foil.
• Bake in the preheated oven until water is absorbed, about 1 hour.
• Remove rice from oven, uncover, and fluff with fork. Cover with paper towels until steam is absorbed, about 5 minutes. Uncover and cool slightly, about 5 minutes more.

BROWN RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart casserole dish combine rice, broth, soup, butter, Worcestershire sauce and basil.
• Bake covered for 1 hour, stirring once after 30 minutes.

PERFECT OVEN-BAKED BROWN RICE

Steps:

• Place oven rack in middle position. Preheat oven to 375 degrees.
• Bring the water to a boil. Keep the water covered as it boils so you don't lose too much as steam.
• When the oven is at 375, put the water, rice, and salt into an ovenproof pot with a tight-fitting lid. I have successfully used pyrex dishes and cast-iron dutch ovens. If you don't have a good lid, you can also use a double layer of foil. Just make sure it's sealed well around the edges.
• Pop it in the oven.
• The rice is done when it is tender and the water is all gone. It usually takes an hour. When it's done, fluff it with a fork and serve. Yum! So simple and good!