For anyone who's had trouble cooking brown rice, or wondered how to cook brown rice, this is your lucky day! First, there's this recipe for brown rice, my favorite, which cooks the rice in the oven and turns out moist, nutty kernels of rice, oh! so! good!
Then there's another way to cook brown rice, on the stove, also very good and slightly faster, see Perfect Stovetop Brown Rice from A Veggie Venture, my food blog.
Think of brown rice as the emperor with his clothes on.
You see, brown rice isn’t its own variety of rice, as is often thought. Instead, every variety of rice starts off brown because brown rice is just unmilled rice, rice with all its ‘clothing’ layers still intact.
Once those ‘clothes’ are polished away, inside every grain of brown rice is a white, starchy and yes, naked, kernel stripped of flavor, fiber and nutrition.
I’ve loved brown rice for the longest time but had trouble getting it to cook consistently on the stove-top. Now that I’ve learned how to bake brown rice in the oven, it’s welcome at the table, in all its fully clothed goodness.
OVEN-BAKED BROWN RICE
Time to table: 1-1/4 hours
Makes 4 cups
- 2-1/3 cups water (or chicken broth or even beer)
- 2 teaspoons butter (or bacon fat for more flavor or olive oil)
- 1 cup brown rice, any variety
- 1/2 cup wild rice (or another 1/2 cup brown rice, see ALANNA’s TIPS)
- 1/2 teaspoon table salt
Set oven to 375F. Bring liquid and butter (see TIPS) to a boil in the microwave.
Meanwhile, in an 8x8 glass baking dish (or equivalent size round glass baking dish), stir together brown rice and wild rice. Sprinkle with salt. Pour hot liquid over rice and gently stir, distributing rice evenly throughout dish. Cover tightly with a double layer of foil (or the glass top for a baking dish). Bake for 60 minutes (see TIPS).
Remove from oven. Fluff rice with a fork, then cover lightly with a paper towel and let rest for 5 minutes. Uncover and fluff again, let rest another 5 minutes. Serve and enjoy!
Delicious with Oven-Baked Brown Rice
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