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Brown Rice Done Right
Brown rice can be tricky. I've often made white rice rather than brown just to avoid the risk of creating a gummy mess. Thanks to folks at Cook's Illustrated (May-June 2004), there's a technique that turns out first-class brown rice in the oven. The oven method works, and works beautifully. Be sure to measure quantities with care.
4-5 servings. Total time about 75 minutes.
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1
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2
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On stovetop, bring to boil in saucepan
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- 2-1/3 cups water
- 2 teaspoons unsalted butter
- 1/2 teaspoon salt
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3
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Meanwhile, spread evenly in 8-inch square baking dish
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- 1-1/2 cups (12 oz) brown rice
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4
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Pour boiling water over rice. Cover baking dish with 2 layers of foil, then bake rice 60 minutes on oven's middle rack.
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Remove dish from oven, fluff rice with fork, then cover for 5 minutes with kitchen towel.
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6
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Uncover, then let rice stand for 5 minutes. Serve immediately.
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www.cybershingle.com/recipes/
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