Brown rice is healthy and flavorful, but it often turns out undercooked or gummy when prepared on the stove. Cooking it in the oven helps control heat and moisture, making the process more reliable.
How to cook brown rice in the oven
To cook brown rice in the oven, combine rice with the correct amount of hot liquid, cover it tightly, and bake it at a steady temperature until the grains are tender and fluffy.
Why oven cooking works better for brown rice
Brown rice has a tough outer bran layer that takes longer to soften than white rice. On the stovetop, uneven heat can cause the bottom to burn while the top stays firm.
Oven cooking surrounds the rice with even heat from all sides. This allows the grains to absorb liquid slowly and evenly, reducing the risk of scorching or undercooking.
Simple oven method
This method produces consistently tender brown rice with separated grains.
- Preheat the oven to 375°F (190°C).
- Rinse 1 cup of brown rice under cold water.
- Place rice in an oven-safe dish with a tight-fitting lid.
- Add 2¼ cups of boiling water or broth and salt to taste.
- Cover tightly with a lid or foil.
- Bake for 55–60 minutes.
- Remove from oven and let rest for 5 minutes.
- Fluff with a fork before serving.
Practical tips for better texture
- Use boiling liquid to speed up absorption.
- Keep the dish tightly covered to trap steam.
- Let rice rest after baking to finish steaming.
- Use broth instead of water for richer flavor.
Common mistakes
- Using too little liquid.
- Opening the oven or lid during cooking.
- Baking at too low a temperature.
- Skipping the resting step.
Conclusion
Once you know how to cook brown rice in the oven, it becomes one of the most dependable methods. Even heat, proper liquid, and patience result in tender, fluffy brown rice every time.