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.
