My favorite cooking methods are simple. My stovetop rice is consistently either over- or undercooked, but oven-cooked rice always comes out just right. Plus, while the rice is in the oven, you can read a book, play with your kids, or prepare the rest of your meal. What a great time-saving go-to recipe!
Oven-Cooked Brown Rice
1 cup brown rice
1 3/4 cups water
Pinch of sea salt
- Preheat the oven to 375˚F.
- Wash the rice: place the rice in a large bowl and cover with water. Stir the grains with your hand. Drain the rice through a fine mesh strainer, discarding the water. Repeat the washing step a couple more times, until the water runs almost clear.
- Put the rice in an 8×8-inch baking dish. Bring the water and salt just to a boil in a covered saucepan or kettle. Once the water boils, pour it over the rice and cover the baking dish tightly with a lid or foil (this is important! If the dish is not tightly covered, the rice won’t cook properly).
- Bake rice on the middle rack of the oven for 1 hour. All water should be absorbed. Remove cover and fluff with a fork.
Brown rice should be stored in a tightly sealed plastic or glass container in a cool, dark, dry location and used within six months of purchase.
Switching from white rice to brown rice is thought to reduce the risk of diabetes, or to lower the blood glucose level in those who already have diabetes. Some compounds present in brown rice are thought to inhibit breast and colon cancers.
Once cooked, brown rice can be kept in a tightly sealed container in the refrigerator for three to four days, or in the freezer for about two months.