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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
    89 of 90 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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  • 30 of 30 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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  • 22 of 22 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!
    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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  • Incredible!
    9 of 9 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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  • 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
    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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  • 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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  • Very Good
    6 of 6 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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  • 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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  • 5 of 6 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!
    5 of 5 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
    5 of 5 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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  • 5 of 6 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
    5 of 5 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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  • 4 of 4 people found this review helpful
    The trick to making brown rice in rice cookers ,steamers, and a pan on the stove is to rinse it very well! If your rice comes out sticker you didn't rinse enough. Brown rice needs much more rinsing than white. - 1/3/10

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  • Incredible!
    3 of 3 people found this review helpful
    Thank you so much for this receipe! For the first time in my life I was able to make rice without burning the bottom or ending up with crunchy or mushy rice. Thanks again LOVE IT - 1/9/10

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  • 3 of 3 people found this review helpful
    This works when you already have the oven on, such as roasting chickens. - 1/3/10

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  • 3 of 4 people found this review helpful
    Trying this today for lunch with some of the suggestions of broth, a splash of soy sauce, onions, peas, and small chunks of cooked pork and will mix in some egg - for pork fried rice! - 1/3/10

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  • Very Good
    3 of 3 people found this review helpful
    I love this recipe it came out perfect! - 7/10/08

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  • 3 of 6 people found this review helpful
    I have been cooking rice only in freshly boiling water.
    Each type of rice has its own fllavour. If you add oil or salt to it while it is being boiled it loses its original flavour. What is the reason for adding oil and salt to it? - 7/6/08

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  • Incredible!
    3 of 3 people found this review helpful
    I love this recipe! I make up a huge batch, store half in the frige for lunches and meals and the other half I freeze for later. It comes out perfect every time and is a great side dish for many meals! - 4/1/08

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  • Very Good
    2 of 2 people found this review helpful
    I omitted the salt as unnecessary and it was really good. Interestingly the rice has a different, nuttier flavor when prepared this way.

    Also I heated the water alone in a pan and drizzled the oil over the rice before pouring on the hot water. No sense in dirtying 2 pans! - 5/21/10

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  • 2 of 3 people found this review helpful
    I have always been successful with brown rice both on stovetop and in the rice cooker. I have cooked regular brown, long grain brown, and basmati brown rice. The key is is to thoroughly rinse the rice and make sure the ratio of rice and liquid are correct. Adding seasonings, garlic, onion, etc! Yum - 1/9/10

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  • Good
    2 of 2 people found this review helpful
    This turned out good but so does cooking it in the microwave using less energy. - 1/3/10

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  • Bad
    2 of 12 people found this review helpful
    I don't see the point. Cooking on the stove top uses less energy, takes just as long, and tastes just as good. To enhance the flavor use broth instead of water. - 2/28/09

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  • 2 of 2 people found this review helpful
    I just verbalized aloud yesterday that I can never make brown rice without burning it and that I wanted a little rice cooker from Target! Now I can save the $$ and make it this way! Thank you! - 1/19/09

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  • Incredible!
    2 of 2 people found this review helpful
    The most perfect way to make brown rice, hands down! - 1/18/09

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  • Good
    2 of 2 people found this review helpful
    Yep... it seemed to be foolproof alright.
    And as good as brown rice gets, I guess. :-P - 1/11/09

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  • Incredible!
    2 of 2 people found this review helpful
    This is the best way to cook rice--hands down. Even easier than the rice steamer cause there's nothing cluttering up your countertop! Comes out perfect every single time. - 11/3/08

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  • 2 of 2 people found this review helpful
    Just tried your receipe. It's in the oven now. I added onions and mushrooms to mine, but I can't wait to try it. YUMMMY!!! - 8/26/08

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  • Incredible!
    2 of 3 people found this review helpful
    We have made rice this way for years (using a rice brick). I haven't added the olive oil. That sounds great. can't wait to triy it. - 7/6/08

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  • Incredible!
    2 of 2 people found this review helpful
    I have been using a similiar recipe for the past year and have never had a bad result. - 7/6/08

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  • Incredible!
    1 of 1 people found this review helpful
    I added 2 tsp of curry with 1 cup of sauted onion and used brown basmati rice. Unbelievably good. I will use traditional brown rice next time b/c I like my rice softer but the flavor and ease are wonderful. Will definitely experiment with spices and make again. - 8/21/10

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  • 1 of 1 people found this review helpful
    This was great, I tried it today and was very pleased with its turn out, will definitly do it again. Thank You - 1/5/10

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  • 1 of 2 people found this review helpful
    saute veggies before adding water. - 1/3/10

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  • 1 of 1 people found this review helpful
    Hey I like a simple rice recipe. Thank you - 1/3/10

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  • 1 of 2 people found this review helpful
    This sounds like a good recipe I will have to try it. - 1/3/10

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  • 1 of 3 people found this review helpful
    Imma so happyyyyyyyyyyy. Eeetz sooooo gooooooooood! - 10/7/09

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  • 1 of 1 people found this review helpful
    I made this recipe and cooked it in my toaster oven (outside) and plan to enjoy it all year long. - 7/9/08

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  • Very Good
    1 of 1 people found this review helpful
    This is a great way to make brown rice, doesn't come out too firm like it does when i boiled it. I added some seasonings and it's delicious! - 7/9/08

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  • Very Good
    1 of 1 people found this review helpful
    I have struggled to make brown rice for years, but this turned out perfect. I even fed it to my health-phobic boyfriend who loved it and thought it was white rice!! Thank you - 7/9/08

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  • 1 of 1 people found this review helpful
    I plan on trying this when the weather is cooler in a few months. I don't bake in summer heat if I can help it. Does it make a difference to use short grain or long grain brown rice? - 7/6/08

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  • Very Good
    1 of 1 people found this review helpful
    super easy - I use this method to batch cook rice for the week, and clean up is MUCH easier than my rice cooker! - 7/6/08

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  • 1 of 1 people found this review helpful
    This is a great recipe, but be careful - the nutritional info shown is for 10 servings, not 4. - 7/6/08

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  • 1 of 2 people found this review helpful
    This sounds very good but I won't be using my oven for an hour in this 100 degree heat. Maybe in the fall. :o) - 7/6/08

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  • Very Good
    1 of 1 people found this review helpful
    I've been making brown rice this way for years using low sodium chicken stock - 7/6/08

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  • Calories are WAY OFF for 4 servings! 1 1/2 cups of uncooked brown rice = 1020 calories! So, 4 servings using uncooked rice would be 275 calories per serving, not 117. Calories calculated seem to be for 1 1/2 cup already cooked rice. You could check Alton Brown (Food Network) for actual recipe. - 5/4/14

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  • Just pulled this out of the oven. Looks wonderful. I did use water and broth mixed and added onion and garlic powder. Smells delish, can't wait for it to cool so I can eat my dinner. Thanks for the recipe! - 9/14/13

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  • Great recipe! - 9/5/13

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  • thanks. just made it . added mushrooms, tamari and turmeric. sautéed onions and mushrooms would have been great, but too lazy.
    I get 1107 calories for the 4 servings. that's 277 calories for each of the 4 servings. but I think it actually makes more than 4 servings. - 8/12/13

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  • I love brown rice's nutty taste. - 7/6/13

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  • I only had wild rice, so I used that. Although I had slightly less than the 1-1/2 cup of rice called for, it was still good and I cut the water to 2 c to compensate for the rice. I did not like the OO, so I will omit that next time or use less of it. - 6/17/13

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  • fantastic, I added the onion, curry and soy sauce as cookiejim suggested - 6/16/13

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  • Tried this on a whim and found the results to be perfect. Not only was this the lightest fluffiest brown rice I've ever made. Set the oven timer and forget about it for 60 minutes. I'll never make brown rice on the stovetop again! So easy... Leftovers warmed up perfectly in the microwave too. - 6/3/13

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  • I'm a good cook, but could never make rice for the life of me. Thank you for this! I used 3 cups of water to make the rice softer. - 2/18/13

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  • I'm making it now. Doesn't seem like enough water... hope I didn't let it boil too long (evaporate).... we shall see. - 1/29/13

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  • I do not think the calories per serving can possibly be correct. 1 1/2 cups of uncooked brown rice is about 1020 calories. I will try the recipe as it looks like a winner for simplicity but will recalculate the calories. - 1/12/13

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  • This was perfect. I added veggies, egg, and a small amount of meat for wonderful "fried rice." - 12/2/12

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  • Perfect rice the first time I tried this recipe! I'll no longer cook my rice on the stove top. - 11/25/12

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  • This was great!! I have NEVER made decent brown rice but this recipe was fantastic! Thanks so much for sharing! - 11/23/12

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  • This is the single recipe on Sparkpeople I've used more than any other. I was out of foil the first time I tried it and used a cast-iron skillet with a lid instead. Worked great; now that's how I always make my rice! Also, I sub a teaspoon or two of Better Than Boullion for the salt. - 9/26/12

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  • I absolutely loved this recipe! I changed it just a bit, sauteing onions, bell pepper, and mushrooms, then boiling it with chicken broth instead of the water. I make my own broth and use very little salt so I just omit the salt in this recipe. My family loved it as well! Thanks! :) - 6/9/12

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  • This reading is due to the fact you have to wait 1 hour to cook it.
    - 3/24/12

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  • Might be fool proof but when i need to make dinner in a pinch not the easiest. The olive oil idea was great though. - 2/26/12

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  • or cook on top of the stove, adding rice to that pot, bring water to boil, boil five minutes, stir, cover turn off heat for twenty minutes, and fluff and serve Correct timing is important. - 2/25/12

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  • This was SO easy. I substituted chicken stock for the water and it was delicious. This is definitely going on the favorites list. - 2/11/12

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  • can't wait to try it. - 1/4/12

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  • I've been searching for an easy way to make brown rice and I've found it. I used chicken broth (was eaten with chicken as a side) instead of water. The rice was full of flavor. This is a keeper :) - 10/20/11

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  • 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
    - 8/5/11

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  • This really is foolproof and awesome. I've tried a rice cooker which always burned my rice and then I switched to the instant brown rice which isnt that good. This is tender and perfect! Good basic recipe, next time I will experiment with spices:) - 8/4/11

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  • I never liked brown rice until I tried this recipe. It's fabulous. - 8/2/11

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  • Excellent recipe! No fuss, easy to make, takes no time at all to prepare, and tastes wonderful. The texture is just right, too. And with a little imagination and lots of spice, the possibilities are endless. - 8/2/11

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  • Tasty and easy! I only had enough to make 1/3 of the recipe, and simply reduced the cooking time to about 20-25 minutes as well. It was firm, but when it sat for a bit longer, covered, it was nice and soft but not mushy. The suggestions listed in the reviews sound wonderful! - 6/29/11

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  • I used chicken broth instead of water then tossed in some chunks of chicken breast and fresh cut broccoli & cauliflower. It turned out great! - 6/22/11

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  • looks easy - 6/11/11

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  • great - 6/3/11

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  • Ok, but I think I agree with the previous comments to add some kind of broth or stock to cook it in. I topped it with shrimp and broccoli for more flavor. - 6/2/11

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  • Excellent! First time I made rice without under cooking it. This is the next best way to prepare besides using one of those instant bags of rice where the water amount does not matter. - 5/16/11

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  • Wow! My brown rice hating children did not realize this was brown rice and ate all of it up. My daughter said " This can't be brown rice! What is that other stuff you served us and called brown rice." PERFECT AND FLUFFY! - 5/9/11

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  • I use this recipe all the time, and experiment with different seasonings, etc. It turns out perfectly every time! As someone else suggested, I use a chicken stock cube, soy sauce or teriyaki sauce and exchange olive oil for toasted sesame oil to make a sesame brown rice. Amazing! - 5/2/11

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  • Made this last week and it was delicious. I love dishes I can just put in the oven , very easy. - 5/2/11

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  • Nyam, nyam! Made this tonight, topped it with black beans and tomatoes... perfect dinner and husband-approved. Thank you for this great way to fix brown rice! - 4/26/11

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  • Perfect and easy! Thanks for sharing - 4/22/11

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  • The addition of diced, then sautee'd onion, celery, carrots, 2 cloves crushed garlic , along w/ a 1/3 cup of lentils ( w/lentils req. + 1/2-3/4 c. of broth) Once done, after 10 min. remove lid fluff, then cover rice w/ sliced mushrooms & Dust w/ grated Pecorino cheese. Wait additional 5 & serve.... - 4/12/11

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  • I didn't use salt or oil. Instead I added one-half cup each of onions, celery, and carrots that I put through a mini food chopper. Added additional nutrition,flavor and color.Wonderful flavor! - 4/7/11

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  • I just loved it! - 3/24/11

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  • My Grandma baked rice in the oven with her meatloaf & carrots to save electricity, but it was white. I wondered if there was a way to bake brown rice, instead of white, along with my sweet potatoes. I Googled & found this recipe right here on Spark. Yay! I left out the salt & oil. Perfect! - 3/22/11

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  • The calorie count is WAY OFF on this recipe! Read your package of brown rice. 1 cup of uncooked rice = 680 calories. - 3/21/11

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  • Excellent outcome! I added the chopped onions, celery, mushrooms, garlic, and some shredded carrot that others had mentioned. I also sprinkled over the top some basil & parsley. It turned out perfectly! Certainly easy to do. Thanks! - 2/11/11

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