fluffy baked brown rice

I’m going to confess right now – before I made this recipe for the first time, I was a brown rice hater. I know it’s way better for you than white rice, and it has all sorts of fiber and vitamins and whatnot, but I’ve never found it to be terribly appetizing. Until I discovered this recipe, and all that changed! Now, every time I make brown rice, it is fluffy and delicious! I also like that it’s so incredibly easy to make! Sure, it takes a little time to bake, but it is seriously zero effort. It takes less than five minutes to put together, and then bakes just a little over an hour into a big pan of fluffy goodness.

I’m not going to lie and say that it’s exactly like white rice, because it’s not. But considering how much better it is for you, and how easy it is to swap for white rice, this recipe is a definite win! My girls ate it with no complaints (which is always the big test for me!) and even Geoff (who resents me “healthifying” his food most of the time) was perfectly happy to enjoy brown rice instead of white rice with his chicken teriyaki stir fry (recipe coming soon!). We’re still working on our goal of feeding our kids better food, and I think this brown rice is a perfect step in that direction!

Fluffy Baked Brown Rice
adapted from Mel’s Kitchen Cafe

1 1/2 cups brown rice
2 1/2 cups chicken broth (or 2 1/2 cups water and 1-2 teaspoons salt)

Preheat the oven to 350. Spray a 9 x 9 pan with cooking spray. Add rice and broth, and stir to combine. Cover tightly with a double layer of foil and bake 70 minutes, or until liquid is absorbed (you may need to adjust the cooking time plus or minus 5-10 minutes). Remove from oven and let sit five minutes, then fluff with a fork. Enjoy!

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