Yes, we all know that we’re supposed to be eating more whole grains now. (To hear some people talk, you risk winding up in hell if you put anything made with white flour in your mouth.) One problem I have with whole grains is that they’re tricky to cook adequately while still remaining tasty. So I wanted to share this technique for cooking brown rice that is not only easy but results in really tasty rice — chewy, nutty and neither over- nor undercooked (adapted from a recipe in The New Best Recipe).
Baked Brown Rice
Time to make: ~1 hour 15 minutes
- 1 cup brown rice
- 8-inch-square baking dish
- 1-2/3 cups water
- 1 tsp. butter
- ¼ tsp. salt
Preheat the oven to 350 degrees. Spread the rice in the baking dish. Bring the water, butter and salt to a boil. Pour the boiling water over the rice and immediately cover with a lid or a double layer of aluminum foil. Put the pan in the oven and bake for 1 hour. Remove the pan and uncover — the liquid should be absorbed and the rice tender. Fluff with a fork and let sit, covered with a dish towel, for 5 minutes or so, while you’re getting the rest of dinner together.