Since this oven baked brown rice recipe is a staple in our house, and has been for years, I thought I had better get it on the blog! I never really liked brown rice until I started making my brown rice in the oven. It’s the easiest way to make perfect brown rice too!
I found the idea for baking rice in this way from Alton Brown. I always loved his Good Eats show and how he researches the best ways to make things. The main change that I’ve made to Alton’s baked rice recipe is that I use a gluten-free chicken broth instead of just water to bake the rice in.
The gluten-free chicken broth adds incredible flavor to the brown rice, making this the perfect side dish for so many recipes. I use this recipe to make rice for my gluten-free Chicken Broccoli Rice Casserole, gluten-free Sweet and Sour Chicken, gluten-free Sweet Chicken and many other recipes.
I honestly don’t make rice any other way than this anymore. I even got rid of my rice cooker! Baking brown rice is so simple, fail-proof and delicious! It always turns out perfectly every time.
Before I get to how to make this, I must answer the question of is brown rice gluten-free? Yes! Brown rice is gluten-free. I prefer to buy from companies that clearly identify their products as certified gluten-free, so I don’t have to worry about cross-contact with other grains.
I use an 8×8 Pyrex glass baking pan to bake this in. You could double and use a 9×13 pan instead. For my family of four, the 8×8 pan is usually enough for a full meal and some leftovers.
Ingredient Notes for this Baked Brown Rice Recipe:
- Rice: I buy Lundberg Organic Short Grain Brown Rice. I buy big bags of it at Costco. You can also buy this Lundberg organic short grain brown rice from Amazon here. This product, and many, but not all, of their products are GFCO certified.
- Chicken Broth: Not all brands are free of gluten. Several are though. My go to is Pacific Organic Chicken Broth which is clearly labeled gluten-free and easy for me to buy at my local Winco and Fred Meyer stores.
- While I use unsalted butter, I’m confident you would be fine using coconut oil, or another oil if you need this to be dairy-free as well.
- Garlic is completely optional and I only include it if the dish I’m pairing it with would be complemented by the hint of garlic flavor. It only adds a hint of it, so if you really want the garlic flavor to stand out, add even more than the clove I called for. I use this garlic press to mince mine easily.
Baked Brown Rice Recipe:
- 1 1/2 cups brown rice
- 2 cloves garlic, minced (optional)
- 2 1/2 cups gluten-free chicken broth
- 1 Tbsp. unsalted butter or coconut oil
- 1/2 tsp. salt
- Preheat oven to 375°. Place the rice and optional minced garlic into an 8 inch square glass Pyrex baking pan. Set aside.
- In a medium saucepan, bring the broth, butter, and salt to a boil, stirring occasionally.
- After it comes to a boil, remove from heat and pour over the rice. Stir to combine, then cover the dish tightly with heavy-duty aluminum foil.
- Bake in middle of 375° oven for 1 hour.
- After one hour, remove aluminum foil and fluff the rice with a fork. Serve immediately or add to whatever casserole or main dish you are making.
I include the garlic when the meal I'm serving this with would be complemented by it. It adds just a hint of garlic flavor. If you want to have a strong garlic flavor, then add more garlic.
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