Five days ago we broke a record in Illinois, it was 90° (started using our grill)!
Today it is 44°, windy, rainy and COLD (back to the oven)!
I wanted to make brown rice but sometimes it can be hard to get the right consistency. Too wet, too dry, too hard, to mushy! I’ve tried making it with stove top recipes, used my rice cooker and even my slow cooker. It turns out OK, but not good!
The best method to me for Baked Brown Rice is Alton Brown’s. It’s also a simple recipes with little to no hands on work involved. Since Alton Brown is a Chef I think well of I gave it a try. It earned it 198 ***** star rating!
It came out PERFECT, and tasted BETTER than any other brown rice I have ever had.
So give this recipe a try you will not regret it! Honest!
Baked Brown Rice
- 1 1/2 cups brown rice, medium or short grain
- 2 1/2 cups water
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
Preheat oven to 375°.
Place the rice into an 8-inch square glass baking dish (I didn’t use glass).
Bring the water, butter and salt to a boil with a kettle or covered saucepan. Once the water boils, pout it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum (didn’t have heavy duty so doubled my sheets) foil. Bake on middle rack of the oven for 1 hour.
After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.