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Nutrition Facts

Serving Size 1 (261g)

Recipe makes 8 servings

Calories 289
Calories from Fat 44 (15%)
Amount Per Serving %DV
Total Fat 5.0g 7%
Saturated Fat 1.0g 5%
Monounsaturated Fat 2.4g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 52mg 17%
Sodium 25mg 1%
Potassium 171mg 4%
Total Carbohydrate 53.7g 17%
Dietary Fiber 2.4g 9%
Sugars 0.7g
Protein 7.1g 14%

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Perfect Brown Rice

Recipe #56242 | 1¼ hours | 7 min prep | add private note

By: Susan Lee
Mar 12, 2003

I found this recipe in Organic Gardening magazine when my children were babies. It truly does make absolutely perfect brown rice every time! Never gummy. You can easily substitute it in recipes calling for rice without your family noticing (well, unless they dissect everything with a magnifying glass like my son likes to do)! *Please note: THIS IS JUST A RECIPE FOR BASIC RICE! It will NOT be fabulous alone! Use it for any recipe calling for cooked rice/ or spiff it up with the addition of garlic, onion, herbs, broth sub for water, etc. etc. It WILL be bland if served as is!

SERVES 8 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 350°F.
  2. 2
    Sauté brown rice with 2 eggs, stirring constantly over medium heat until mixture is dry.
  3. 3
    Add water and oil and pour into deep larger baking dish.
  4. 4
    Bake at 350°F for one hour.(you may need to bake longer, make sure all water is absorbed!).
  5. 5
    DO NOT STIR!
  6. 6
    DO NOT POKE!
  7. 7
    DO NOT DISTURB!
  8. 8
    Just LOOK at the rice after 30 minutes and cover with foil at that time.

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Featured Reviews for This Recipe

From: Surie

On Oct 5, 2009

This turned out great! I used chicken broth instead of water. The texture was so fluffy and not gummy at all. I don't think I will cook brown rice any other way.

0 people found this review helpful

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  • From: Cookin' KittyQ

    On Oct 5, 2009

    This recipe seems pretty good. When putting the baking dish in the oven (I used a large dutch oven, because it was all I had on hand that seemed like a safe bet for the depth required to hold 3 cups of rice. Anyway, I reflexively put the lid on and cooked it covered for the full hour. My rice turned out well for the most part, but was a bit stickier than I would have liked in some areas. The whole dish was pretty wet half-way through when I went to put the foil on. I ended up cooking it closer to nearly 1 hour and a half. Did all others who tried the recipe, not cover the rice for the first half hour? I'd be curious to know if this is what contributed to my less than perfect Perfect Brown Rice. I will try again without a lid next time. (For the first half hour). Thanks! Kathryn

    0 people found this review helpful

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    From: KITTENCAL

    On Mar 5, 2004

    Hi Susan, I made your brown rice recipe...it turned out wonderful..I just love rice baked in the oven, I think that it just brings out more of the flavor. I browned the rice in 2 eggs as stated, but the only other change I made was, instead of water, I used low-sodium chicken broth, and after the rice was finished cooking, I added fryed onions and mushrooms, just to kick it up a notch!...Wonderful recipe, thanks

    30 people found this review helpful

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  • From: dale!

    On Sep 19, 2003

    This rice came out perfectly, just as you say! It was hard to resist the temptation to stir, but I managed to get through it! As I have to fiddle with most recipes, I used egg whites only and left out the oil and it was still perfect and no detectible egginess. I used 1 cup straight away and the remaining 7 cups I have put in zip lock bags to freeze for easy future use. Thanks!

    21 people found this review helpful

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  • Read all 89 reviews

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