1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (148g) Recipe makes 6 servings
Calories 188
Calories from Fat 29		(15%)
Amount Per Serving		%DV
	Total Fat 3.3g	5%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 393mg		16%
Potassium 103mg		2%
Total Carbohydrate 35.7g		11%
	Dietary Fiber 1.6g	6%
	Sugars 0.4g
Protein 3.7g		7%
detailed view... how is this calculated?

Menus using this recipe:

Dinner: Soy Chicken, Green Peas and Brown Rice

AKillian24

Memorial day week

Jenny Frenny

Alton Brown's Baked Brown Rice

Recipe #177017 | 1¼ hours | 10 min prep | add private note

⁽⁷⁵⁾ RATE IT NOW Print Recipe

By: Seedbeads
Jul 10, 2006

This recipe comes from Alton Brown and it's the only way we have rice anymore. My servings are quite a bit smaller than his, though! You can use chicken or veggie broth in place of the water, or add herbs and spices.

SERVES 6 (change servings and units)

Ingredients

1 1/2 cups long grain brown rice
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon salt

Directions

1
Preheat oven to 375ºF.
2
Boil the water and add the butter and salt. Stir to dissolve salt and melt butter.
3
Place the rice in an 8" casserole dish. Pour the boiling water mixture over the rice and stir.
4
Cover with foil and bake on the middle rack for 1 hour.
5
Fluff with fork and serve.
6
This rice also refrigerates and reheats fairly well, but it's best freshly made.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Dry Roasted Almonds

Mom's Simple Granola

Chicken Parmesan

Asian Inspired Coconut Crab Cakes

Mushroom Garlic Cream Tarts

Featured Reviews for This Recipe

From: laugh2survive

On Nov 8, 2009

Delicious! I was skeptical that it would be that much better than normal, but I loved it! DH and the kids love it too, asking for seconds and even thirds. I don't make rice any other way now. The only thing I do differently is I use olive oil instead of butter and it's great that way. I also usually double the recipe in a 13x9 because the family likes it so much!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: mommyoffour

On Oct 21, 2009

This is delicious. My DD's both loved this and have requested this everytime we make rice. I did add some chicken bouillion cubes to the water and butter mixture. Thank you for sharing this easy side dish.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Babzy

On Jan 3, 2007

Great recipe, I gave it 5 stars even though I made 2 changes... I used chicken broth instead of plain water and olive oil instead of butter. Rice was cooked perfectly after an hour and it didn't have that really gritty/grainy or mushy texture my brown rice usually ends up with!

13 people found this review helpful

Was this review helpful to you? YES | NO

From: Keet66

On Apr 24, 2007

Simple and yummy. Can make it Italian with an Italian herb blend, Mexican with some cayenne and cumin to serve with black beans, or Chinese with a bit of soy sauce and ginger.

10 people found this review helpful

Was this review helpful to you? YES | NO

Read all 75 reviews