Recipe from Alton Brown
Place the
covered dish in the oven and set the timer and bake for 60 minutes.
Husband-Tested in Alice's Kitchen
Makes about 4 1/2 cup cooked rice
Switching
from white rice to brown rice is a good start to healthful eating. Here's how
to make absolutely perfect brown rice using the oven!
2½ cups
water
1 Tablespoon
unsalted butter
1 teaspoon
Kosher salt
1½ cups
brown rice (long, short or medium grain)
First,
preheat the oven to 375 F degrees.
Put the
water, salt and butter in a saucepan or in a glass measuring cup. Heat to
boiling either on top of the stove or in the microwave.
Meanwhile,
place the rice in a strainer and rinse well and drain. (You can skip this step,
but I think the rice comes out fluffier when it is rinsed.)
Place the
rice into an 8-inch square glass baking dish or 2 quart glass baking dish with
a tight-fitting lid.
When the
water is boiling, pour it into the glass dish. Put the lid on the glass dish.
Or, if using an 8-inch square glass baking dish, cover the dish tightly with
foil.
When 60
minutes is up, remove the dish from the oven and take off the lid or foil. This
is what the rice will look like.
Use a fork
to fluff up the rice.
See how
perfectly the rice turns out? Generally most rice will triple when cooked, so 1
cup of raw rice will yield 3 cups cooked. You'll have plenty of cooked brown
rice for a big family dinner. Rice also keeps chilled for several days in the
fridge.
Serve brown rice as a side, in wraps, in soups, in salads, with stir-fry or under a main dish such as this Fall Vegetable Curry.
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