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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 117.2
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 234.6 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.3 g

View full nutritional breakdown of Fool Proof Oven Baked Brown Rice calories by ingredient
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Fool Proof Oven Baked Brown Rice

Submitted by: LILDINI
Fool Proof Oven Baked Brown Rice

Introduction

Just as the title says, it's fool proof, and yummy! Just as the title says, it's fool proof, and yummy!
Number of Servings: 4

Ingredients

    1 1/2 cups Brown Rice (uncooked)
    2 1/3 cups Water
    2 tsp Olive Oil
    1 tsp Salt

Directions

Preheat the oven to 375 F and move a rack to the middle position. Spread the rice into an 8-inch square, glass baking dish. In a covered saucepan on the stove, bring the water and oil to a boil over high heat. Once it begins to boil, stir in the salt and pour over the rice. Cover the baking dish tightly with a double layer of foil. Bake for one hour, until tender. Remove from the oven and uncover. Fluff the rice with a fork, cover with a clean kitchen towel; let rice stand 5 minutes. Uncover for another 5 minutes, then serve immediately.

Recipe submitted by SparkPeople user LILDINI.






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Member Ratings For This Recipe


  • Very Good
    91 of 93 people found this review helpful
    In my restraunt this is how we prepared huge quanties of any rice.I'm only going to add a few suggestions.In a small sauce pan saute a cup of onion and add 2 tspn.curry,add to the rice and mix it in.Also 2 tbl.tamari or soy sauce with 1 tspn.sesseme oil and 1/2 cp scallion.Experiment with seasonings - 7/6/08

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  • 31 of 31 people found this review helpful
    I seem to have a hard time cooking brown rice correctly, but this rice was perfectly cooked. The texture was just what I wanted. Next time, I'll try it with stock instead of water to add flavor. - 4/2/09

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  • 23 of 23 people found this review helpful
    This is a winner and fairly easy. I sauteed onions, mushrooms and celery in the oil with the rice. Then transferred to an 8" square pan and added chicken broth plus enough water to equal remaining amount of liquid. Delicious. - 10/6/09

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  • Incredible!
    17 of 19 people found this review helpful
    I used the advice of COOKIEJIM below and added 2 tsp of yellow curry powder to the water when boiling and 1 C of sauteed onions and approx. 1 lb. of 1 inch pcs sauteed chicken to the rice then baked it. It goes great w/ broccoli. Next time I will add peas and carrots. This is now a new favorite! YUM - 7/6/08

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  • Incredible!
    16 of 16 people found this review helpful
    This comes out perfect every time. I sometimes use a blend, with brown rice and a bit of black barley, wild rice, or other grains. Trader Joe's sells a blend with radish seeds and black barley that is just wonderful. - 10/4/08

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  • Incredible!
    14 of 14 people found this review helpful
    Works great in a crockpot too for those of us who don't like to heat up the oven. - 4/4/10

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  • 12 of 15 people found this review helpful
    I cook regular brown rice in the microwave and it comes out great every time. Use the same amount of rice, water and salt that you would for boiling. I use a glass bowl, cover with plastic wrap and mic for 25 minutes at 80% power level for my microwave. - 1/3/10

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  • Incredible!
    11 of 11 people found this review helpful
    Don't forget to cover when it is in the oven! Just FYI.
    I love this method of making brown rice! I have always just accepted the fact that brown rice doesn't have the same texture as white. This method of cooking the rice makes that assumption obsolete! - 3/17/09

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  • Incredible!
    9 of 10 people found this review helpful
    Leave it to me to goof up a 'goof proof' recipe...I forgot to boil the liquids before adding to the rice, so I ended up having to bake for an extra 11 minutes, but it came out AWESOME!! I also left the oil out (using it to stir fry my veggies to go w/rice) and exchanged all water for low sod. broth - 12/2/09

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  • Very Good
    8 of 8 people found this review helpful
    we usually eat white jasmine rice, bcause MY brown rice is gooey (pan method), but this recipe is GREAT my kids (6) all like it! and it is easy...(i thought it was a little salty) but pretty good! - 11/14/09

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  • O.K.
    7 of 7 people found this review helpful
    Why add oil and salt to rice? I add onion and celery sauted in vegetable stock to brown rice and use the vegetable stock instead of water. Yummy - 12/15/09

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  • Very Good
    7 of 7 people found this review helpful
    Love this recipe, but I think your nutritional values are incorrect. When I click on the "ingredients details" link, the quantities are way less than the ingredients you have listed. When I enter this as a new recipe, it has a lot more calores. However, it is still a super recipe! - 12/31/08

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  • Very Good
    7 of 7 people found this review helpful
    This is the way I'll be making my brown rice all the time. I've been struggling with brown rice for a long time. This was the first time it came out perfect! Not mushy or crunchy. Very fluffy. - 10/16/08

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  • Very Good
    7 of 7 people found this review helpful
    I NEVER MADE RICE IN THE OVEN BEFORE. I TRIED IT THE OTHER DAY & I REALLY ENJOYED IT.
    THANKS
    LEE, THE NEWCOMER - 7/6/08

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  • Incredible!
    7 of 8 people found this review helpful
    Everyone in my family loves this rice. It turned out light, fluffy and perfectly done, and is so simple to make. - 2/17/08

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  • Incredible!
    7 of 7 people found this review helpful
    This is the only way to cook brown rice. You can also use any stock instead of water to give your rice more flavor. - 9/17/07

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  • Very Good
    7 of 8 people found this review helpful
    This is a great, easy recipe for plain brown rice! I've used it several times!
    This recipe makes 10 very small servings - not 4 servings like the nutritional info side bar states. Beware of that!!! (I usually divide this by 5, and eat 2 'servings'.) Thanks for the recipe! :) - 3/22/07

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  • 6 of 7 people found this review helpful
    If 1 tsp of salt has 2300 mg of sodium, how does 1 tsp divided by 4 servings yeild only 234 mg per serving. Where does the rest of the sodium go? - 1/3/10

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  • 6 of 7 people found this review helpful
    I have recipe for baked rice that I haven't made for over 25 yrs. But, I remember that I was suppose to "toast" the rice in a dry skillet until brown. Then add the boiling water & seasoning. It was really good too. Thanks for the reminder. I will make it again. - 1/3/10

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  • Incredible!
    6 of 6 people found this review helpful
    I made this last night for dinner and even my husband - the non-brown-rice-eater - ate it AND took leftovers to work with him today. Thanks for the recipe. - 12/22/09

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  • Very Good
    6 of 6 people found this review helpful
    Very easy and tasty, cooked it along with the baked potatoes so it saved time for my Thanksgiving dinner. Love the idea of putting the rice in one pan and forgetting about it until it's done. Wonderful - 11/26/09

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  • Incredible!
    6 of 7 people found this review helpful
    A perfect rice every time after failing to perfect brown rice in my rice maker. I love this.
    thanks a bunch! - 8/31/09

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  • 6 of 7 people found this review helpful
    This was so easy, I will always make my my rice this way. - 7/15/08

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  • Very Good
    6 of 6 people found this review helpful
    At first I was skeptical, but this rice came out perfect. Now I don't feel bad about serving brown rice to my family anymore! - 7/15/08

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  • Incredible!
    6 of 6 people found this review helpful
    This is a great recipe, I use it often. Also can use vegetable broth in place of the water. - 7/12/08

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