Monday, April 07, 2014

Baked Brown Rice

Ever make brown rice and be sadly dismayed by the fact that it seems to be a glob of wallpaper paste?  Me too!  Until I came across this recipe on the food network... Oh. My. GOODNESS!  This is the only way I'll make brown rice now!  Just trust me and try it...


1 1/2 cups long grain brown rice
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon salt
1/2 teaspoon pepper (opt)

Preheat oven to 375ºF.

Boil the water and add the butter and salt. Stir to dissolve salt and melt butter.

Place the rice in an 8" casserole dish. Pour the boiling water mixture over the rice and stir.

Cover with foil and bake on the middle rack for 1 hour.

Fluff with fork and serve.

This rice also refrigerates and reheats fairly well, but it's best freshly made.


  1. Emily's friends taught her how to make rice this way a few years ago and it is the best. This is the only way we make our rice now.

  2. By the way this is not Emily it is Susan


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