Brown rice, while more healthy and nutritious than it’s white counterpart, is a serious pain to cook. Even when using a rice cooker I’ve had it come out tough and not cooked through. It takes ages on the stove and the hassle had me avoiding it completely for quite some time. When I started baking brown rice all that changed! It comes out perfect every time- fluffy, cooked through and very tender. Plus, it’s about the easiest thing. Put in in the oven and forget about it until it’s finished. The ingredients are basic, and can be adjusted based on your tastes. The recipe makes a big batch, and I keep it in the fridge for easy reheating through the week. Pro tip: This has been SO handy for my healthy meal-prep adventures lately!
Baked brown rice
-1 cup brown rice (short, medium or long grain)
-2 1/2 cups broth
1. Preheat oven to 375, and boil broth.
2. Pour rice in an 8×8 glass baking dish.
3. Pour broth over rice, stir and quickly cover dish with foil completely.
4. Bake for one hour.
5. Remove foil and fluff rice with a fork. Serve immediately, and store leftovers in an airtight container.
NOTE: You can also just use water in place of broth, but you may want to add about 1/2 tsp of salt and about a tablespoon of butter or oil.