· Food & Recipes · Gluten-Free Recipes · This Is The Most Foolproof Way To Cook Brown Rice
118

This Is The Most Foolproof Way To Cook Brown Rice

Oven baked brown rice starts with putting the rice and butter in an oven safe dish with boiling water, and ends with fluffy, perfectly cooked brown rice.

Cooking Brown Rice In An Oven Is Unbelievably Easy

When I originally encountered the idea of baking brown rice in an oven rather than cooking it on a stovetop, I was eager to give it a try! It turned out perfectly, and not just the first time either — this oven brown rice method produced perfectly cooked brown rice time after time, which is why I’ve taken to calling it “foolproof!”

Before I learned about the oven method, I didn’t make brown rice very often — but not because I didn’t like eating it! It just takes longer to cook brown rice compared to white rice, and I didn’t love having to keep an eye on a pot for an hour to make sure it didn’t boil over or run dry!

Luckily, there are no such issues when you bake brown rice in an oven. The rice comes out fluffy and tender, and you get consistent results every time. This method makes it easy to enjoy the benefits of incorporating more brown rice into your diet (and I’ll tell you about some of those benefits later in this post!)

Related: Add This One Ingredient To Make The Best Rice Ever

How To Make Foolproof Oven-Baked Brown Rice

Adapted from Cooks Illustrated

to make oven baked brown rice all you need is brown rice, salt, butter, and boiling water.

Ingredients:

  • 3 cups brown rice, rinsed (see link below)
  • 4 2/3 cups water
  • 4 tsp butter
  • 1 tsp salt

Related: Should You Rinse Rice? The Answer Is Surprisingly Important

Start your brown rice by putting it in an oven safe dish and adding pats of butter.

Directions:

Spread rice out in an even later in the bottom of a 9×13 inch baking dish, then top the rice with 4 pats (teaspoons) of butter.

Before adding the water to your oven safe dish of rice, boil the water and add the salt to it.

Bring the water to boil in a saucepan, your microwave, or in a kettle, then stir in the salt.

Once you've added the boiling salted water to the rice and butter in the casserole dish, cover it tightly with two layers of foil.

Pour the salted water over the rice in the baking dish, then cover the dish tightly with a double layer of aluminum foil

The oven baked brown rice turns out perfectly cooked and fluffy.

Bake at 375°F for 1 hour, or until the rice is tender. After an hour, remove the baking dish from your oven, remove the foil, and fluff the rice with a fork. Re-cover the baking dish with the foil and let it stand at room temperature for 10 more minutes before serving.

Related: Salmon With Mushroom Rice Pilaf . . . Healthy Mood Food!

This oven baked brown rice is tender and fluffy.

BONUS: 5 Benefits Of Brown Rice

  1. Brown rice contains more nutrients than white rice because only its outermost layer, or hull, is removed during processing. White rice, on the other hand, is stripped of several of its outer layers in to reveal the white color beneath.
  2. Brown rice contains more than 80% of the recommended daily value of manganese, a coenzyme that aids in metabolizing carbs and protein, and that helps keeps your immune and reproductive systems in good working order.
  3. The fiber in brown rice helps you feel full, thereby decreasing your chances of overeating.
  4. The fiber and selenium found in brown rice may also have a protective effect against certain types of cancer, which is never a bad thing!
  5. Whole grains like brown rice can help lower bad cholesterol.

There you have it: five good reasons to incorporate more brown rice into your diet. And there’s simply no easier way to cook brown rice than by baking it!

You might also enjoy this post: 3 Ways To Make Cauliflower Rice

Do you prefer brown rice or white rice?

Oven baked brown rice starts with putting the rice and butter in an oven safe dish with boiling water, and ends with fluffy, perfectly cooked brown rice.

Foolproof Oven-Baked Brown Rice Recipe

Jill Nystul
I love how easy this recipe is, and that it produces perfect brown rice every time!
5 from 1 vote
Prep Time 5 minutes
Cook Time 1 hour
Rest Time 10 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 368 kcal

Ingredients
  

  • 3 cups brown rice
  • 4 2/3 cups water
  • 4 teaspoons butter
  • 1 teaspoon salt

Instructions
 

  • Spread rice in a 9×13" baking dish and top the rice with 4 pats (teaspoons) of butter.
  • Bring water to boil, remove from heat, stir in salt and pour over rice.
  • Cover baking dish tightly with a double layer of foil. Bake for 1 hour at 375°F, or until tender.
  • Remove baking dish from oven and uncover. Fluff rice with fork, then re-cover and let stand for 10 more minutes before serving.

Nutrition

Calories: 368kcalCarbohydrates: 72gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 7mgSodium: 422mgPotassium: 255mgFiber: 3gSugar: 0.002gVitamin A: 83IUCalcium: 38mgIron: 2mg

Read This Next


MORE IDEAS FROM

Bright Ideas

  • Jillee,
    You should never wash hard anodized aluminum in a dish washer.
    The harsh chemicals break down the anodized coating that leads to that dull chalky residue.
    Always hand wash, using as little soap as possible,
    Keith

  • This recipe saved me! I needed to make rice for 35 people for a Salvation Army dinner. I couldn’t imagine how to cook it. I followed your recipe to a T, and all three pans came out perfectly! I wrote a little about it last night, on clumpaday.com, and included a link to your blog.

    Thank you so much!

  • […] ended up with this recipe for fool-proof oven-baked brown rice from a blog called One Good Thing by Jillee.  I made myself crazy worrying about whether it would […]

  • Thanks for the recipe. I just halved the recipe n I’m eating it as I type. Use 3/4 cup brown rice, 1.5 cups water. Instead of simply adding butter, I Indianized it. After rinsing the rice thoroughly, I heated a tsp of oil in a pan. Added cumin seeds, ginger, garlic, onion, half a finely diced potato, green chilli or paprika. After stir frying for a minute, I added the drained rice n let it roast for another minute. And then, as per ur recipe. After the rice was ready I added salt, lemon juice. For the second serving tried adding schezwan sauce, it was really good.

  • […] variations, I used brown rice. You could also use soba noodles or something similar. I recommend baking a batch of brown rice in advance. It keeps in the freezer for a long time and then reheats in minutes. This rice recipe […]

  • […] doing that on a regular basis. If you want to try it out, I followed the recipe instructions from One Good Thing By Jillee. I just divided the cooked rice into three servings and froze the two I wasn’t serving for […]

  • I’m now not sure where you’re getting your info, but great topic. I must spend a while learning much more or understanding more. Thank you for great info I was searching for this info for my mission.

  • […] What a great idea!  I love the fact that its not complicated.  And it comes out superb!  Thanks Jillee @ One Good Thing! […]

  • For all of you still boiling water in a saucepan or kettle, can I recommend a good ELECTRIC KETTLE! Since moving to England, where it originated, I realise that the uses for this indispensable appliance are many. Not just for the odd cup of tea or coffee, but when needing large amounts of water for cooking rice, pasta, potatoes, soup, etc. It’s a real time-saver, so Jillee – check it out! Get one that can rotate 360° on its base and has a fast boiling time. I prefer stainless steel or glass rather than plastic, which can leach chemicals over time.

  • I love baking brown rice! Any time I have tried to make brown rice on the stove top in the past the results have been so inconsistent.

    White rice spikes my blood sugar for some weird reason, nothing else does it but white rice. I am starving only a couple hours after eating white rice. So I just haven’t been having rice at all for a long time, or buying pre-cooked brown rice if I really wanted some. I found this method of cooking brown rice on Pinterest and it worked perfectly!

    So now I make a big batch in the oven, use what I need for the one meal, and freeze the rest in a ziploc baggie. Then I have brown rice ready to go at any time for a while. I’m the only one in the house who eats it, so one recipe lasts me a long time. Just pop the rice in the microwave for 1-2 minutes and it’s ready for whatever meal you have!

  • I make my brown rice in the rice cooker with either coconut oil or a little olive oil. I add an extra half cup of water so the rice will cook longer and be done.

  • I am sorry, but I am going to burst everyones bubble with this.
    Last year it was discovered that rice, particularly brown rice has dangerous levels of arsenic. It is very important to cook it like pasta, draining off the cooking water.
    Here is an article explaining it. Or you can just google it. This is not a hoax. Children especially are at riskCook and drain your rice sort of like pasta.

    “We say to use about 6 parts water to 1 part rice,” says Michael Hansen, a senior staff scientist at Consumer Reports. “And then drain off the water after it’s done.” The FDA says that studies show rinsing and cooking in excess water can reduce total arsenic levels by 50 to 60 percent. “However, it should be noted that for enriched rice, rinsing will also likely reduce the amount of added nutrients,” the agency said.

    Choose aromatic rices. For those who are already fans of Indian basmati or Thai jasmine rices, the news is not so bad. According to the hundreds of recently released test results, aromatic rice varieties show the lowest levels of inorganic arsenic. Imported basmati and jasmine rices showed about half to one-eighth the level of arsenic as regular rices grown in the Southern U.S.

    http://articles.chicagotribune.com/2012-10-03/features/ct-food-1003-rice-arsenic-cooking-tips-20121003_1_inorganic-arsenic-rice-consumption-brown-rice

  • I didn’t read through all of the comments, so this may be a repeat. LOL!

    I make my brown (and white) rice in my rice cooker. I’m pretty sure it doesn’t take very long either. I’ve found recently that if I put a dash of salt in with it, that it doesn’t stick together and comes out perfect! Just remember when using a rice cooker that the measurement for cups of rice is different from what we use to measure other foods…i.e., a cup of uncooked rice isn’t 8 oz of rice. Yeah, didn’t know THAT until I got a rice cooker. Recently, I’ve been cooking up a whole 2-lb bag of brown rice at a time so that I don’t have to cook it as often. :)

  • I don’t have any trouble at all cooking brown rice on the stove. It turns out prefect and fluffy, too.

    2 cups brown rice (I use long grain)
    3 cups water or broth

    Pour together into 2 qt saucepan, bring to a boil.
    Cover, turn down heat to simmer.
    Set timer for 35 minutes. (do not take off lid to check!)
    Fluff and serve.

  • Oh, and I gotta “Thank” Jillee……as always, I LOVE YOUR TIPS!!!! I find I’m on this site, at least, twice a day, if not more. I’m a BIG fan!

    Big Hugs!!!

  • Thank you, Sage, for the Oatmeal Power Bar recipe!!! I’m so happy to have found your recipe. I was wondering if they wouldn’t be just as scrumptious using dried cranberries in place of the chocolate chips? I’m not a fan of chocolate chips….strange, I know. Anyway, another thing I’d like to know is have you ever cut them into bar sizes and froze them individually. I would think that would be a great “grab and go” breakfast bar. Tell me what you think. Thanks ever so much, again!

    • You’re welcome, Rhonda!

      Yes, you can substitute any dried fruit for the chocolate chips. I have done so with great success. But – if you do add dried fruit, consider adding appropriate spices for the different fruits – dried apples would use cinnamon, peaches would go with nutmeg, and maybe a small amount of ground cloves for cranberries. Pumpkin pie spice is also a great addition for any dried fruit. Go with a tsp. and sample it before baking. I’ll use any excuse to open the jar and sniff!

      As far as freezing – cut them into any size you want, and wrap in real freezer paper – not plastic wrap. They freeze nicely, but take some time to thaw as they are very dense. Happy whole food baking! :)

    • I used to blog for a political blog, believe it or not! :D I’ve been considering starting one, but my husband is concerned it will overwhelm me to try to keep up with it on my own (I’m a ladies Bible teacher )

      Here is meat ball recipe: To each pound of ground meat ( turkey, pork, beef, chicken, venison, or a combination of any. Traditional Swedish meat balls are half pork, and half beef, but I use mostly turkey now)

      1/2 – 3/4 cup quick oats

      1/4 cup whole milk or half and half

      1/2 Tbsp. dried, minced onions

      1 tsp. sea salt

      1/2 tsp. Worcestershire sauce

      1 egg

      Two times a year I make a huge batch of meatballs – a divide them into Swedish, Italian, and regular.
      For Swedish – 1/2 tsp. allspice, 1/8 tsp. nutmeg, 1/8 tsp. cardamom, per pound of meat

      For Italian 1/2 tsp. parsley, 1/2 tsp. garlic pwd., 1/2 tsp. black pepper, 1/4 cup Parmesan, 1/2 tsp. Italian seasoning per pound of meat

      I start with 20 pounds of ground turkey, and divide it into three – and add the different seasonings to each. Then shape into the size meatballs you want ( I use disposable plastic gloves) and bake on foil covered baking sheets (rimmed) for 20-25 minutes at 400 degrees. After cooling – put into labeled freezer bags – and you have meatballs for any occasion!

      Swedish sauce is simply butter 1/2 stick butter melted, with a can of beef broth, mixed in, small amount of flour or whatever thickener you like, and I like to use equal amounts 1/2 + 1/2 and sour cream. The sour cream makes it authentically Swedish. Its your basic, rich brown sauce + sour cream. This will provide sauce for one pound amount of meatballs. Just spray your crock pot, dump the frozen meatballs in, and top with your sauce. Your meat balls are already cooked – so cooking on low is OK for 4 hours, not high for Swedish sauce because the dairy ingredients might curdle.

  • I use a Tupperware Rice cooker in the microwave. It takes 45 minutes to cook the brown rice and comes out perfect every time. I’m anxious to try the oven brown rice without the butter as that detracts from healthy eating.

  • For Sage: At what temperature do you bake the oatmeal power bars please?
    Also key to fluffy rice is not to stir it once it is simmering. Place brown rice and twice as much boiling water in covered pot, simmer for 30 mins or unt done. If there is extra water, remove lid to allow it to evaporate before taking off of heat.

  • You could always cook up a double batch and when cooled, freeze the extra. Then you have your rice that is heated up in just a few minutes in the microwave. Great for those “need supper in a hurry” nights! :0)

  • This is the only way I cook brown rice, ala Alton Brown as well. I also freeze my leftovers. I usually make it on the weekend if I’m planning a rice dish during the week. Does anyone else rinse their brown rice before using (the arsenic thing)? I didn’t see anyone mention it. I use about a 1/4 cup less water when baking to make up for the wet rice. I also only use one layer of foil. Just wipe the foil off (it’s only steam), crumple it up to use in the dryer. For those of you with pets, it really helps to get the hair off your clothes. Thanks Jillee for all the great ideas & comments with so many more ideas!

  • I LOVE brown rice. When I cook it I just boil it like pasta. Boil a pan full of water, put the rice in and once it tastes done I drain the water and eat it or add it to a recipe that calls for cooked rice. I never have much luck making it according to the bag’s directions (I don’t have much luck with white rice this way either!). I think I will try this method out one of these days though to add a new way of cooking brown rice to my repertoire. Thanks Jillee! Love your site :0)

  • These are all great, yummy ideas. Anything that can up the healthy fiber in our diets is fantastic. The stovetop over-night recipes are great, too!

    The only step I find missing in these recipes: I usually rinse my rice to pick out any debris or “bad” (unripe) rice that might be in the bag. It typically floats to the top.

    I also like to brown my rice (especially basmati) in butter before adding the water. Adds a nice toasted quality to the flavor.

  • I have often cooked rice in a similar manner (1cup rice, 2 cups water, tsp of butter) – but in a greased loaf tin and covered with foil – great to pop in beside caserole or other such dishes (good way to save power/gas) as oven already on.

  • I love brown rice!! I’m definitely trying this. Especially in the colder months when I like heating my house with the oven cooking something………dual duty. In the hot spring and summer months, I will be trying that microwave method that some folks mentioned. I got rid of my rice cooker because my townhome is so small and I just didn’t have the room to try to find a place for another small appliance. Thanks for sharing.

  • My micro actually has a rice setting. One button cooking, lol even easier than anything. I put the rice and water in a vented covered pot that allows a little steam out and hit that rice button. 25 min later, ready to eat brown rice. So much yummier than white, but takes a little getting used to if you have never eaten it before.

  • I make all my rice in the microwave oven
    Covered cassarole 1 1/2 qt
    Brown rice 1 cup
    water 3 cups
    Micro water for 8 min on high power
    Add -rice
    Micro for 25 min on 50% power
    Makes 4 cups cooked rice

  • for variety, I add a can of onion soup mix and canned mushrooms, in addition to the water and butter, (omitting the salt) to oven-baked rice; it’s so good!

  • I just use a rice cooker. I make more than I need and put what’s left over in a glass container and keep it in the fridge. It reheats perfectly in the microwave with just a splash of water.

    It doesn’t take 20 minutes, as Deborah says, more like an hour, but if you use a rice cooker you can start the process any old time and you don’t have to keep an eye on it to figure out when it’s done.

  • I’ve been oven baking brown rice exactly like this for years, based on the Alton Brown recipe. I don’t bother with foil – I just use my Corning Ware with a lid. The round dish works just fine. I also will bake an entire bag of rice at a time, then divide it up into quart freezer bags and freeze it. That way I have rice on hand whenever I need it.

  • I LOVE brown rice, but found that you can also cook it in a rice cooker. Simply add rice, water, press “Cook”, and voila!… perfect brown rice in about 20 minutes.
    The oven method is a great idea if you don’t have a rice cooker, but being Asian, it’s all I’ve ever used.
    Last – if you’re in a pinch, Trader Joe’s sells quick cooking brown rice that’s done in 10 minutes!

  • I’m not getting how you can get 3 cups of rice softened up with only 4 2/3 cups of water? All other instructions for rice have you using at least twice as much water as rice. Is it because you aren’t losing so much that boils over the side of the pot?

  • I’ve never been a brown rice fan until I tried short grain brown rice. Wow! What a difference. The chewier texture doesn’t try to compete with white rice and I like that. :) Long grain is all that most grocery stores sell around me but then I noticed the short grain at Sprouts. So glad I tried it.

  • I do love this method for cooking brown rice when I have the time. If I need it faster, though, I use my electric pressure cooker. It cuts the time down to about 20 minutes, start to finish. It has to get up to pressure, cook for 10 minutes, and then the pressure has to come down. It works much better than my rice cooker to do an even job.

  • Great ideas. I cook up a batch of brown rice and wild rice and then freeze in small containers. When I make a white rice dish that I want to add more nutrition to, I add a package of the frozen brown rice to the white rice.

    Good way to use up food storage white rice and to make it more likeable for younger children who may not like all brown rice.

  • Jillee thanks for the great post. I do agree with Michele about no taking much longer than white rice. I always add some wild rice to any rice I cook, which requires more time anyway.
    But if there is already something in the oven why not use this recipe? I was also wondering about placing fresh broccoli on top of the rice.

    Here’s my latest rice method. I use coconut milk instead of water. I just add about 1/2 C more for every 2 C water called for in the recipe. After about 20-25 min. remove from heat–(don’t raise the cover) let sit about 8 min. I judge the amount of liquid that hasn’t absorbed by the weight of the pot & by swirling a little (to feel what’s still sloshing around) with the lid still on. A little sloshing and it can be removed from heat. Stir & serve. Very creamy.

  • I love this suggestion of cooking brown rice in the oven. I hated cooking brown rice because of the time involved. I have found that cooking brown rice in a pressure cooker is very quick and easy.

  • I read somewhere that brown rice contains more lead or other dangerous ingredient, perhaps because of the coating left on. I still eat brown rice but perhaps people with children should check this out.

      • I read that too! If you are concerned, I have read that the best way to reduce the arsenic content is to either rinse the rice well (or soak) before cooking or cook it the boiling method. As I rinse anyway, I find it makes ANY rice cook better- less sticky, I just make sure that I rinse it that bit extra.

    • You might be thinking of arsenic. All things grown in the ground contain traces of thing we wouldn’t want to eat. But it’s in there naturally & in quantities that will not harm unless there’s some ground contamination involved.

  • Thank you for sharing this way to cook brown rice. I know it’s healthier. I also like the comments saying that it freezes well! As always, Jillee, you and your followers rock!

  • Great recipe idea. Never tried it using brown rice but have used it for white rice. I will try it now. I love to use Trader Joes Organic fast cooking brown rice. It’s soft like white rice but cooks in the same amount of time as white! My family will eat that but not the firmer regular brown rice. Check it out!

  • I was once told by a homeapathic Dr. the proper method of cooking brown rice to keep the nutrients in the rice alive is to boil the water and rice on your stovetop for 2 minutes, turn off the stove, leave it overnight and wallah, you have prepared rice in the morning. All you have to do is add it to your recipes. She said it doesn’t destroy the B vitamins in the rice.
    DO NOT ADD BUTTER OR SALT UNTIL YOU ARE READY TO USE THE RICE!!
    I have used this method of cooking rice for 8 years now and I love it. I suppose you could put it on in the morning using the same method and by the time you got home from work, your rice would be ready to eat with whatever dish you choose to use it in.
    I hope you will find this helpful and enjoy using this method. It is absolutely the easiest thing in the world to do.

  • I cook brown rice on the stove top using the instructions in The Enchanted Broccoli Forest cookbook. Doesn’t take significant longer than white rice — 30 minutes start to finish!

  • Sage; wow I have to admit it.. Never …crossed my mind to add rice to muffins, or add it to a salad, (dont like pancakes so would never waste the rice : ) ) Said all that to say thanks for stirring my creative juices, yours and Jillees stirring has and will be invigoratingly challenging

  • I have been a lover of brown rice for ages, then I tried basmati. I cook rice in a rice cooker, then freeze a couple of extra containers of it. When I need it, the microwave is great, just add a tablespoon of water and heat thru. No worries about yeast from leftovers this way.

  • This is a wonderful recipe and I had forgotten this method, I use to work with a wonderful chef and he would put very finely cut green and red pepper, onion and carrott (really really finely cut). mix this in with the dry rice and bake according to this recipe. Adds color and a dash of colour to your rice dish. Thank you for bring this to my attention again.

    Your kitchen friend
    Cindy

  • Here is the crockpot method I have been using for 30 years:

    1) spray inside of crock with cooking spray

    2) add 4 cups brown rice

    3) add 10 cups water

    4) add 1 tablespoon butter

    5) add 4 teaspoons sea salt

    Stir to combine, and turn on high for three hours. This makes a huge pot of rice which is eaten with cheese, stirred into pancake batter, mixed into muffin batter, added cold to salads, and cooked again in the crock to make delicious brown rice pudding! I could go on an on.

    • Hmmm-thanks for the recipe. I don’t own a rice cooker or a crock pot (don’t have the space for both of them) and am trying to decide which one to get. So far the crockpot is ahead.

      • Go for it CTY – I use mine for everything from porridge to making applesauce. Right now Swedish meatballs are simmering away, and the smell is heavenly. I started it early this morning, so I have the rest of the day to myself. Low energy consumption too. I confess I’m a crock pot addict, but I became so while home schooling my kids decades ago. It helped keep me sane and my family very well fed! And as the temperature outside is a whopping 16 degrees right now – a hot meal from the crock will get everyone singing my praises.

      • My pleasure, Melody – it’s just the basic recipe for rice pudding.

        1) spray inside of crock with cooking spray

        2) add 2 1/2 cups cooked brown rice

        3) 1 1/2 cups scalded whole milk (low-fat is OK but not as substantial)

        4) 1/3 cups brown sugar, and 1/3 c. white sugar

        5) 3 Tbsp. butter

        6) 2 tsp. vanilla extract

        7) 3 eggs, beaten

        8) 1/2 – 1 cup raisins or currents (I like to use a 1/2 cup of each)

        Mix all ingredients together in crock. High for 2-3 hours, Low for 4-6 hours. I ALWAYS double this, and serve warm with a dollop of whipped cream. Makes a very solid breakfast.

      • p.s. 1-2 to 1 tsp. of nutmeg is optional- either added in while cooking, or sprinkled on top after

      • Beth, the scalding of milk (before skin forms on the surface) enhances the flavorings (vanilla and nutmeg or cinnamon if used), melts the butter in, and also concentrates the milk (making it richer) as water evaporates during the scalding process. I’ve used condensed milk, but frankly, the flavor is more intense with old fashioned scalding. I’ve also been using Vanilla Bean Crush from the Baker’s Catalog for recipes like this and my home made ice cream. Amazing doesn’t begin to describe it.

        If you use condensed milk, it’s a good idea to soften the butter before mixing it with the rest of the ingredients.

      • I found the rice cooker to be a waste of space. I make tons of things in my crock pot, never really trusted the rice cooker for anything but rice.

      • Beth. I confess, I own four crockpots – and a large counter top roaster! I recently discovered an all new use for the “Little Dipper” that came with my 7 quart cooker as a bonus. I use a lot of honey in baking and on toast, but often the bottom inch or so crystalizes to the point it is unusable – especially during our frigid winters. “Little Dipper” to the rescue! I re-purposed a large glass jar that fits snugly into the “Dipper.” Now when I bring honey home – it goes into this glass jar, which can be put into the “Dipper” and gently warmed without even the slightest effort. No more wasted honey! I also put a paper towel around the bottom of the jar for further insulation. I get every drop of honey now. This method works 100 times better for me than trying to warm the honey in a bowl of hot water.

        Now, if I’m going to make my Oatmeal Power Bars, I just put the honey jar into the “Dipper,” plug it in, and go fold laundry or something. No watching. When I’m ready, the honey is flowing easily and I’m good to go.

        6 eggs – beaten

        1 1/2 cups honey

        1 cup regular olive oil

        4 tsp. vanilla

        8 cups quick oats (not instant!)

        1 cup finely chopped walnuts

        1 cup semi-sweet chocolate chips

        Mix everything together until well blended. Spread (very thick – you will need to press it in) into 9 x 13 pan that has been sprayed with cooking spray. Bake 20-20 minutes until edges are browned.

      • Just be sure to get a slow cooker with more settings than just “high” and “low.” I have found with several types of recipes that the low setting on my slow cooker is still too hot for some things, and definitely too hot for keeping queso warm. I’m sure brands vary, but having more options will give you much more flexibility. My other cooker has settings of 1-5, and can be set anywhere in between those numbers as well.

    • Thank you so much for this recipe! I am the world’s **worst ever** rice cooker! No joke! It never turns out no matter what type or method I use. I was going to try Jillee’s oven-baked method (I keep trying even though it never turns out; I’m determined to get this right!) but this crockpot one seems even more “fool-proof.” I need only half the recipe at most though. How will the cook time be affected? If this doesn’t work for me, there really is no hope! This girl needs a rice cooker more than anyone haha!

  • I converted a great ginger-sesame (white) rice recipe from Southern Living to brown rice, just cooks a bit longer . . . will adapt again to work with your method. If you are interested, just add 1 tsp sesame seeds and 1/2 tsp ground ginger (per cup of rice) to the water/broth. Very refreshing, nutty taste. And I always use low sodium chicken broth instead of water when cooking rice.

  • I like to saute the rice in the butter before putting in the oven. Gives it a nice nutty flavor. Throw in a little chopped onion at the same time. Use chicken broth, a little thyme. Nice. Or some ginger in place of the thyme & it’s great for asian dishes.

    • I often do it this way before cooking in the microwave.
      Just rice and butter in the dish – 30 – 60seconds to melt the butter and stir.
      Heat another 2 min (time depends on amount of rice) to toast ; then add water or broth and cook.

  • The only rice I eat is brown and I only ever cook it in the oven. I use 3/4 cup brown rice, 1/4 cup wild rice, one minced clove of garlic and 2 cups of chicken broth. It’s so much easier in the oven than stovetop!

  • Gotta say… Still nothing easier than making it in a rice cooker! Measure rice, wash rice, add right amount off water, press 1 button–set it and forget it, rice is DONE in prob 30-ish mins for 4 cups of rice (though the Asian plastic “rice measuring cup” is a bit smaller than the regular cup measurement). ;)

    • I agree. my rice cooker is one of my most used small appliances. If you add hot water to the machine, cooking is even quicker. I can make any kind of grain in it, and it’s so easy. It also has a steamer piece, so I can steam vegetables. I can’t imagine using the oven to cook rice, natural gas is expensive!

    • I got a rice cooker for Christmas and I love it! I haven’t tried brown rice in it yet but I can’t wait! For my husband and I, and even a couple of guests, our small rice cooker is perfect.

      But for larger amounts, I would definitely try this method!

    • I agree – I love my rice cooker. The rice comes out perfectly every time. I use it to cook other grains and even one-pot meals (there are tons of wonderful rice cooker cookbooks). I use it most frequently for my oatmeal, though. It cooks my steel-cut oatmeal to the perfect chewy-smooth texture, just how I like it. I admit it was an expensive up-front outlay, though by now, it has long since paid for itself. I have a Zojirushi. If you live near an asian neighborhood, you can usually get one for less at a market there. Japanese rice makers tend to be the best.

      • Oops, one last thing. I usually put my oatmeal in the night before so it’s ready when I wake up in the morning. An added benefit to this lazy way of cooking is that I’m soaking my grains too. It also has a button on it that cooks brown rice in a way that supposedly increases levels of a certain enzyme. I don’t remember what it is though, but I thought I’d through that out there :) Gee, I should work for Zojirushi.

      • heather, I’d like to make oatmeal in my rice cooker, too. Could you please tell me how which setting you use on your Zojirushi rice cooker to cook steel cut oats and what your oats to water ratio is. Thank you.

  • You may have just saved a lot of rice from the garbage in our house! Since switching to brown rice, I’ve thrown a lot away because it is either under or over cooked.

  • When I make brown rice I cook a large batch then freeze in portions appropriate for one family meal. Thaw in the microwave. The flavor and texture are not altered at all by freezing and it does not take any longer to cook a large batch than a small one.

    • That’s what I do Kathy. I have always made brown rice or beans in large pots, then freeze. I found some plastic Ball jars with screw top lids in the canning section that were made for the freezer.

    • i cook a huge bag of rice on sunday, when i do my mean planning for the week. and freeze it aswell.
      i cook the rice slightly “al dente” and after its thaw, i pop it in the steamer for a few minutes. or ill throw it in a pot with just a bit of water or broth and heat it on the stove.

  • Going to try this immediately. Thanks Jillie! I love brown rice, but also have the time factor problem. I’ve resorted to trying the “instant” kind, but dislike the texture/taste.

  • I got these directions several years ago at a cooking class, but have found recently that you don’t even have to boil the water and it still works just fine (which makes it even easier!). I just use hot tap water. Also, I don’t use the double layer of foil, just a single layer crimped down around the edges, then the lid of my casserole dish on top of that. I have found the lid alone doesn’t give a tight enough seal. It’s also good to throw some chicken and/or vegetable bouillon in there too.

  • Hello! I love brown rice but hate cooking it, so I will definitely be trying this but……teaspoons of butter? Or tablespoons? Most pats are a tablespoon. Just clarifying. Thank you!!

    Cheers,
    Daisy

    • Where can you get one? I did buy a loaf pan with glass lid by Martha Stewart, but have yet to see a 13×9 or even an 8×8. All I see are plastic covers.
      I was going to try my 7qt Dutch oven. I bet a large skillet w/ tight lid would also work (just make sure the handle can take 375 degrees).

  • This is very similar to a recipe I use by Alton Brown. His recipe involves bringing all the ingredients to a boil on the stovetop in a heavy pan such as a Le Creuset then covering and finishing off in the oven. It also makes a fabulous brown rice that is fluffy and not overly sticky and starchy.

    Sometimes, to change up the flavor I substitute some of the water with chicken broth and throw in some seasonings. Delicious. Really, the possibilities are endless and brown rice tastes so much better than plain old white rice.

  • I read yesterday in a publication from the USA Rice Federation that eating rice also boosts the body’s production of serotonin, boosting mood. BONUS :)

    Thanks for this, Jillee!! (My personal opinion…….brown rice is prettier than white rice – hehehe)

    • I am sorry, but I am going to burst everyones bubble with this.
      Last year it was discovered that rice, particularly brown rice has dangerous levels of arsenic. It is very important to cook it like pasta, draining off the cooking water.
      Here is an article explaining it. Or you can just google it. This is not a hoax. Children especially are at riskCook and drain your rice sort of like pasta.

      “We say to use about 6 parts water to 1 part rice,” says Michael Hansen, a senior staff scientist at Consumer Reports. “And then drain off the water after it’s done.” The FDA says that studies show rinsing and cooking in excess water can reduce total arsenic levels by 50 to 60 percent. “However, it should be noted that for enriched rice, rinsing will also likely reduce the amount of added nutrients,” the agency said.

      Choose aromatic rices. For those who are already fans of Indian basmati or Thai jasmine rices, the news is not so bad. According to the hundreds of recently released test results, aromatic rice varieties show the lowest levels of inorganic arsenic. Imported basmati and jasmine rices showed about half to one-eighth the level of arsenic as regular rices grown in the Southern U.S.

      http://articles.chicagotribune.com/2012-10-03/features/ct-food-1003-rice-arsenic-cooking-tips-20121003_1_inorganic-arsenic-rice-consumption-brown-rice

  • >