Side dishes

Baked Brown Rice

SUBMITTED by Bobbi, Lincoln

 

1 ½ cups brown rice, medium or short grain
2 ½ cups water
1 tablespoon unsalted butter
1 teaspoon kosher salt

 

Preheat the oven to 375°. Place the rice into an 8-inch square glass baking dish. Bring the water, butter, and salt just to a boil. (I do this in the microwave in a 4-cup Pyrex measuring cup). Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 45 minutes to 1 hour. Remove cover and fluff the rice with a fork. Serve immediately.

 Bobbi’s Notes: When the brown rice is cooked this way, it's nutty and each grain is separate, not gummy. This came from Alton Brown who, of course, has a scientific reason as to why this is so. All I know is it’s the best brown rice I’ve ever had. 

 

 

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