Best brown rice recipe, ever.


This is no joke. For the gluten-free, rice is – forgive me – bread and butter. An unavoidable basic. And who wants white rice? Not I. (Except the kind that sticks to the wall, which can be fun.)

I’ve always liked brown rice, even though I’ve had trials in making it where it comes out too crunchy, or starchy, etc. Plus I hate having to watch the pot so it doesn’t boil over. And the boyfriend won’t eat it.

However, this changes everything. Alton Brown, I love you.

 Baked Brown Rice Recipe



  • 1 1/2 cups brown rice, medium or short grain (I did half short grain, half long, the combination is quite nice)
  • 2 1/2 cups water
  • 1 tablespoon Earth Balance buttery spread/sticks
  • 1 teaspoon salt


Preheat the oven to 375 degrees.

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour (or 55 minutes if you like it a bit firmer).

After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

You may think, one hour, what? But considering you don’t have to watch it, or stir it, it’s pretty easy. Plus, it’s winter, so the oven will help heat the house!

And you will not believe the taste and smell of this rice, the oven does something to it – I’m sure Alton could elaborate – and it comes out perfect. It also stays moist and edible long enough to get four meals out of the four servings, a miracle.

I highly recommend making a batch early in the week and keeping it around for quick, simple meals!

And yes, the boyfriend declared it “good.” That, my friends, is a win in itself.


1 Comment (+add yours?)

  1. Senor Rice
    Jan 31, 2012 @ 03:01:14

    Is brown rice healthier for you than white rice? What are the benefits of brown rice and the costs associated with subsituting it for white rice?


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