Perfect Brown Rice, Every Time

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How to Cook Brown Rice – Brown rice is notorious for taking too long, being underdone, or overdone. Forget the rice cooker, all you need is an oven. Learn how to cook brown rice perfectly with this recipe.How to cook brown rice perfectly

Perfect Brown Rice

This week’s Simply Sunday post is one of my absolute favorite staples to make. At least once a week, I bake off a batch of brown rice since we made the switch away from white rice in our house. That’s right, I said bake. This recipe is so foolproof, that I use it instead of the 200 dollar Japanese rice cooker I own.

How to Cook Brown Rice

Wondering how to cook brown rice perfectly every time? Brown rice is notorious for taking too long to make, being underdone and crunchy or overdone and mushy. You will never have that experience again if you follow these sage instructions from Alton Brown. Yes, Alton Brown. You ready for it? You combine 4 ingredients, put it in a 375-degree oven for an hour and you have perfectly cooked brown rice. That’s it. This is a recipe of his from a decade ago and I’ve been making it for almost that long.

Baked Brown Rice Recipe alterations

I have changed a few things on occasion. Sometimes I use stock instead of water, sometimes no butter or with fresh herbs from my garden. But do not change the timing, temperature and the fact that you start with a boiling hot liquid.

One of my favorite variations of this rice is to boil off skinned dark meat for 30 or so minutes. Then, use that water to flavor the rice. Put the chicken in the pan with the raw rice and stock and let it cook for an hour. Let your imagination go with this dish, but when you need a simple brown rice recipe, pull this out of your recipe file.

perfect brown rice is baked brown rice


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Perfect Every Time Brown Rice

5 from 1 vote
  • Yield: 3 cups
  • Course: Rice
  • Cuisine: American
  • Author: Dinner, then Dessert
A perfect every time Baked Brown Rice that you set a timer on and forget about for an hour. Then you have delicious, fluffy brown rice.


  • 1 1/2 cups brown rice [I use long grain organic , but any kind can work here]
  • 2 1/2 cups water
  • 1 teaspoon unsalted butter
  • 1 1/2 teaspoon kosher salt


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 375 degrees.
  2. Place the rice into an 8-inch square or circle baking dish.
  3. Bring the water to a boil, add salt and butter to the saucepan. Add the water to the rice and just jiggle the pan a bit to make sure the rice is evenly distributed.
  4. Cover the pan and bake for an hour.
  5. After an hour, remove from oven and let sit a couple of minutes. Take off the cover and fluff the rice with a fork.

Recipe Notes

Recipe adapted from

Nutrition Information

Yield: 3 cups, Amount per serving: calories

All images and text © for Dinner, then Dessert.

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About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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  1. I also have a rice cooker that I never use. I usually have the need to sauté some onions and garlic with my rice (especially with white rice), and I can’t do that in the rice cooker, so I gave up on it! lol

    1. My 200 dollar one is in the garage, but the slow cooker gets used all the time. And I am not even cooking for Harpo! I’ve been baking rice a lot recently since I have other things in the oven already.