This is my go-to recipe for brown rice, which I’ve come to prefer over white rice for non-Asian style dishes. It’s absolutely foolproof, as the base recipe from America’s Test Kitchen indicates [paywall].

While I most often make this recipe exactly as written below, I’ve added a dash of garlic powder, or a can of black beans and some cumin, or some fresh garlic, or fresh herbs at the end. All these variations are great, and don’t add much complexity or increase prep time significantly.

As the photo I’ve used here shows, you can also gussy up however you like before serving. This picture shows the rice with a quick sauce I made with olives, garlic, tomatoes, and anchovies. It was awesome.

So bookmark this recipe because you’re going to want to keep coming back to it if you’ve been making brown rice any other way!

Easiest Brown Rice
Print Recipe
This recipe is based on America's Test Kitchen's Foolproof Oven-Baked Brown Rice. I use it all the time, and have been making it for years.
Servings Prep Time
6 cups 5 minutes
Cook Time Passive Time
60 minutes 5 minutes
Servings Prep Time
6 cups 5 minutes
Cook Time Passive Time
60 minutes 5 minutes
Easiest Brown Rice
Print Recipe
This recipe is based on America's Test Kitchen's Foolproof Oven-Baked Brown Rice. I use it all the time, and have been making it for years.
Servings Prep Time
6 cups 5 minutes
Cook Time Passive Time
60 minutes 5 minutes
Servings Prep Time
6 cups 5 minutes
Cook Time Passive Time
60 minutes 5 minutes
Ingredients
Servings: cups
Instructions
  1. Preheat the oven to 375F with a rack roughly in the middle.
  2. Bring the water (or replace with stock) to a boil. I use my electric kettle since it's much faster than my stove, but do what moves you!
  3. In an 8" square baking dish, covered casserole, or pot, add the rice, salt, and butter. Once the water is boiling, add to the dish and immediately cover tightly with foil or the dish's lid. If the lid isn't tight-fitting, use a sheet of foil under the lid and fold it down over the dish's sides. You need all that moisture trapped in there!
  4. Bake for an hour. Let rest for 5 minutes. Then fluff with a fork. I actually like to use a serving fork with really wide tines to avoid gumminess. Then enjoy!
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