Light, fluffy, perfectly cooked brown rice is possible every single time thanks to this hands-off oven method.
1½ cups (270g) brown rice, medium or long grain
1 tablespoon (14ml) olive oil or butter
1 teaspoon kosher salt
2½ (20oz) cups water
Preheat the oven to 375℉.
Place the rice in an 8-inch square or other 1½-quart baking dish. No need to grease. Add the olive oil or butter and salt.
Meanwhile, boil water in a tea kettle or covered saucepan. When the water boils, immediately pour 2½ cups over the rice, stir to combine, and cover the dish tightly with foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove from the oven and let sit for 3 to 5 minutes and then remove the foil, being careful of the hot steam. Fluff the rice with a fork and serve.
Storage: Leftovers may be refrigerated for up to 5 days, or completely cooled and frozen for up to 6 months.