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10-04-2008, 07:22 AM
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#1
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Come on Spring!
Thread Starter
Join Date: Aug 1999
Location: Delta, Ontario, CANADA
Posts: 26,840
S/C/G: 232/170/150
Height: 5'0" on a tall day
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Baked Brown Rice
Basic Recipe:
2 cups long-, medium- or short-grain brown rice
2-1/3 cups water
2 teaspoons olive oil
1/2 teaspoon salt
Preheat the oven to 375 F and move a rack to the middle position.
Spread the rice into an 8-inch square, glass baking dish.
In a covered saucepan on the stove, bring the water and butter or oil to a boil over high heat.
Once it begins to boil, stir in the salt and pour over the rice and cover the baking dish tightly with a double layer of foil or tight fitting lid.
Bake for one hour, until tender. Remove from the oven and uncover.
Fluff the rice with a fork, cover with a clean kitchen towel; let rice stand 5 minutes.
Uncover for another 5 minutes, then serve immediately.
Serves 4 to 6.
Sometimes I slightly brown the rice in the oil and add sauteed mushrooms and onions to make a sort of pilaf. Chicken stock works well as a substitute for water.
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10-18-2009, 09:52 PM
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#2
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GlenwoodHotSprings
Join Date: May 2009
Location: Colorado
Posts: 7,865
S/C/G: 275/179/179
Height: 5'5"
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I'll never cook my brown rice any other way again. It was perfect! I laid 2 bone in skinless chicken breasts on top of the rice, and baked an extra 10 minutes. I used a 4-1/2 Q s/s lidded pan which worked just fine.
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10-19-2009, 08:23 AM
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#3
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I can do this!
Join Date: Apr 2004
Location: Upstate NY
Posts: 7,139
Height: 5'11"
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Ooh, nifty way to multi-task, Lexxiss! I love this method, and have tossed my rice steamer in lieu of always making rice this way! Sometimes I need to reduce the time a little, or it gets slightly stuck on the bottom--but if that happens, just add a tiny bit of water and reseal the foil around the dish while it sits on the counter to cool a bit. When you go to serve it, it'll be perfect.
I really love that Alton Brown...
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01-14-2010, 08:59 AM
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#4
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Super Duper Senior Member
Join Date: Dec 2002
Location: DC Metro Area
Posts: 4,626
S/C/G: 289/T/190
Height: 5' 7.5"
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What is the difference than on the cooktop though? I am confused...
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01-14-2010, 09:23 AM
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#5
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Working on healthy
Join Date: Oct 2007
Location: Vermont
Posts: 6,681
Height: 5'5.5
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Jenn- I never got my brown rice quite right on the stove. This way it's perfect every single time.
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01-14-2010, 09:24 AM
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#6
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GlenwoodHotSprings
Join Date: May 2009
Location: Colorado
Posts: 7,865
S/C/G: 275/179/179
Height: 5'5"
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Jenn, for me, the stovetop method takes a watchful eye. If it gets too hot, it sometimes boils over...then I turn it down and it doesn't cook enough. When I follow this recipe, it turns out every time, and I just put in in, set the timer and walk away. BTW, I sometimes put pieces of chicken on top, and they all get done at the same time.
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01-14-2010, 09:31 AM
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#7
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Senior Member
Join Date: Oct 2008
Posts: 5,629
S/C/G: HW/232 SW 215/ CW 133/GW 120's
Height: 5.7 and 1/2
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I have actually cooked rice in the microwave covered with saran wrap. LOL. That is a really great walk away method! My oven has a timer but it continues to cook until someone actually punches the "off" button.
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01-14-2010, 09:40 AM
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#8
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Super Duper Senior Member
Join Date: Dec 2002
Location: DC Metro Area
Posts: 4,626
S/C/G: 289/T/190
Height: 5' 7.5"
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Interesting! The only issues I've ever had with it is sometimes sticking if the heat is too high.
Perhaps I will try it this way too! Thanks for the new idea ladies (as usual!)...
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07-19-2010, 09:26 PM
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#9
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Healthy mommy
Join Date: Jan 2006
Location: North Carolina, USA
Posts: 1,418
S/C/G: 246/235/150
Height: 5'8 3/4
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I'm going to do this. Like some of you, I have trouble cooking brown rice on the stovetop as well. Great recipe!
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