Saturday, January 30, 2016

Baked Brown Rice

I always cook my rice in a rice cooker.  Easy-peasy.  Throw in rice and water or stock to the proper line, turn it on and then ding, it's ready.

So I'm not really sure why I decided to follow these easy-peasy directions.  But it really impressed Jim.  Several times he said how good it was.  Rice?  Really?  I do love this starch staple but, well, it's rice!

So if you don't have a rice cooker or even if you do (and use it as often as I use mine), you gotta try this.  It's no-fail.

BAKED BROWN RICE (makes about 3 1/2 cups cooked rice)

Note: This recipe doubles beautifully for a 9X13-inch pan.

  • 1 1/2 cups brown rice
  • 2 1/2 cups low-sodium chicken broth or water (if using water, add 1 teaspoon salt)

  • Preheat the oven to 350 degrees. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes.

  • Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to make changes.

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