Crispy Oven-Baked Brown Rice
Okay, this one’s for my fellow texture lovers! Crispy, golden rice with umami flair — perfect as a base for bowls, a topper for salads, or even a snack on its own (seriously!). It’s also a great way to use up cooked rice that’s a few days old sitting in the fridge. This version calls for brown rice, but you can swap in basmati or jasmine (just see my recipe notes for a few tweaks)!
Reasons to love this rice hack
- Crunch factor to the max: Every bite is light, toasty, and deliciously crisp.
- Adds spunk to leftovers: The easiest way to turn day-old rice into something exciting.
- Versatile sidekick: Use it for bowls, salads, soups, or enjoy it straight from the tray.
The beauty of this recipe is its flexibility. You can use it as a crunchy base for a build-your-own bowl, scatter it over soups for extra texture, or fold it into salads in place of croutons. If you’re feeling snacky, just grab a bowl and munch away while it’s still warm. It’s so easy to customize with spices you love—this is basically the little black dress of kitchen hacks!
More ways to crunch and munch
If this crispy rice has you hooked, you’ll definitely want to sprinkle it on my…
- Grilled Pineapple Salad
- Asian-Style Salad with Tofu
- Loaded Taco-Style Cabbage Steaks
- Thai-Inspired Coleslaw with Peanut Sauce
- Cauliflower “Fried” Rice
And if you have leftover quinoa, make my Crispy Tex-Mex Quinoa!
Crispy Oven-Baked Brown Rice
Ingredients
- 2 cups cooked brown rice
- 1 tablespoon avocado oil
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon sriracha, optional, for a little heat
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- In a mixing bowl, toss the cooked rice with oil, soy sauce, rice vinegar, and sriracha. Spread mixture evenly on the parchment-lined sheet so it’s as thin as possible.
- Bake for 20–25 minutes, keeping an eye on it. You can give it a quick toss halfway through, but I like to leave mine undisturbed so the bottom crisps up beautifully.
- Start checking at the 20-minute mark. You’re looking for golden edges and a lightly crisped top. Cook time may vary depending on your rice — some brown rice may take up to 30 minutes. Enjoy it as a crunchy bowl base, sprinkle over soups or salads, or mix with veggies and tofu for a healthy stir-fry bowl.
Can I use basmati or jasmine rice?
Yes, Kathleen! You can use basmati or jasmine….just know they’re a bit more delicate than brown rice, so the crisping can happen faster (and they may not stay quite as crunchy as long). If you try it: Cook and cool completely first (cold rice crisps best!). Spread in a thin, even layer on the baking sheet, and start checking for doneness a few minutes earlier than my brown rice version. Hope that helps!
Thank you for your response!