My friends, do you find yourself leery when you see a recipe labeled “the best” or “the only recipe you’ll ever need for…”? I, too, become leery. Too many times I have ended up disappointed with the results and cried foul on the misleading label. However, I make an exception for this brown rice.
I’ve attempted a few different methods of making brown rice and I am always left wanting something more. That is, until the fine folks at Cooks Illustrated cracked the code. And it really is quite simple. If you can boil water and preheat an oven, you can make this scrumptious and healthy side dish. Also- I like to double this recipe to have extra rice on hand for making fried rice or to have as leftovers the next day. It’s quite tasty reheated.
It feels good to be slowly getting back into the cooking scene. Our camera is usually smoking from all of the pictures I snap of this little ham ball. 🙂
Baked Brown Rice
Yield: 4 cups
- 1 1/2 cups long grain brown rice
- 2 1/3 cups water
- 2 teaspoons unsalted butter
- 1/2 teaspoon salt
1. Adjust the oven rack to middle position; Preheat oven to 375 degrees and make sure the oven rack is in the middle position. Spread rice in 8-inch square baking dish.
2. Place water and butter in a saucepan and bring to a boil. As soon as the water starts boiling (letting it boil to long will cause evaporation and affect the ratio of water and rice), remove from heat and stir in salt. Carefully pour water over rice. Cover baking dish tightly with doubled layer of foil. Place in the oven and bake rice for 1 hour, until tender.
3. Remove baking dish from oven and uncover. Fluff rice with dinner fork, then cover dish with clean kitchen towel. Let the rice stand 5 minutes. Uncover and let rice stand 5 additional minutes. Enjoy!
Note: If doubling the recipe ,use a 9×13 inch baking dish and keep the baking time the same.