Thursday, February 07, 2008

fool-proof brown rice (no, really!)

My supervisor is here for a few days, and we had her over for supper last night. I love brown rice when it's done perfectly, and it is difficult to get it just right. And of course, I wanted to get it just right. I found this recipe, tried it, and it really is foolproof! And delicious! No gooey rice glops here! It does take a bit of effort, but it is emphatically, definitely worth it! I got the recipe, as follows, from here. I used a blend of red and brown rice, mmmm!


Hands-on time: 10 minutes
Time to table: 80 minutes
Makes 4 cups

To minimize any loss of water through evaporation, cover the saucepan and use the water as soon as it reaches a boil. An 8-inch ceramic baking dish with a lid may be used instead of the baking dish and foil. To double the recipe, use a 13 by 9-inch baking dish; the baking time need not be increased.

1 1/2 cups long-, medium- or short-grain brown rice
2 1/3 cups water
2 teaspoons unsalted butter or vegetable oil
1/2 teaspoon salt

1. Adjust the oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch square baking dish.
2. Bring water and butter or oil to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in salt and pour water over rice. Cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.
3. Remove baking dish from oven and uncover. Fluff rice with dinner fork, then cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.

Let me know how it turns out for you!

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