Monday, January 7, 2008

Oven baked brown rice

This is an easy fool proof way to make brown rice, and none is stuck to the bottom. See my whole grain nutrition entry. This reicpe is from America's Test Kitchen.

Oven Baked Brown Rice

Serves 4 to 6


1 ½ c brown rice

2 1/3 c Water, broth or mixture (I add enough water to a can of broth to make 2 1/3 c)

2 tsp butter or oil

½ tsp salt

1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch-square glass baking dish.

2. Bring water and butter or oil to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in salt and pour water over rice. Cover baking dish tightly with doubled layer of foil. Bake rice 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 rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.

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