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    • Recipe:

    Oven-Baked Rice Recipe

    Recipe by on Oct 18th, 2011 in ,
    Learn more about this recipe on www.realfooddigest.com.
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    • Oven-Baked Rice
  • Prep Time:
  • Cook Time:

    • Recipe Description:

    No more rice cookers or constant surveillance over the stove top. No more dry, mushy, or burned rice. For perfectly cooked, easiest brown or white rice, baking the grains in the oven is my go-to method. Bone broths, like fish or chicken stock will increase the nutrition and digestibility of the grains.

    Recipe Ingredients:

  • For Brown Rice
  • 1 1/2 cups brown rice (long, medium, or short grain)
  • 2 1/3 cups boiling fish or chicken stock, or water
  • 1 tablespoon olive oil or butter
  • 1/2 teaspoon sea salt
  • For White Rice
  • 2 cups white rice
  • 3 1/2 cups boiling fish or chicken stock, or water
  • 2 tablespoons olive oil or butter
  • 2 teaspoons sea salt

    • Recipe Instructions:

    Preheat oven to 375F.

    Spread rice in an oven safe container; an 8 inch square glass baking dish, an oven safe stockpot, or dutch oven all work.

    Stir in boiling stock or water, oil, and salt. Cover baking dish tightly with foil or lid if using a pot.

    Bake until rice is tender, about one hour for brown rice, about 35 minutes for white rice.

    Remove rice from oven, fluff lightly with a fork. If not serving right away, cover the dish with a clean kitchen towel.



    Note: If you soak your rice before cooking, measure the amount of water you are soaking the rice with. Soak. Before baking, strain the soaking water into a measuring cup to calculate how much water was absorbed by the rice. Subtract this amount from the liquid amount called for in the recipe. You will only need to do this once if your soaking times are consistent.

    Comments and Reviews

  • loves2spin says:
    Thank you for this recipe. I will use it! It would be so nice, particularly when making rice for a crowd. I had a nice "rice cooker" but it seemed like it was more trouble than it was worth and I finally donated it. One thing I really like about your method is that it would be possible to cook a number of things in the oven at the same time. :) Reply
  • loves2spin says:
    We just ate some of the rice (brown, short grain) prepared this way with home canned chicken stock. So easy and it turned out perfect! Thank you again! Reply
  • loves2spin says:
    I hope it's ok... I linked this recipe to my blog here: http://simplyhomemaking60.blogspot.com/2011/11/stir-fry.html Reply

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