Brown rice isn't bad if it is cooked right, and besides it is better for you! However, it is a pain. In all my years of cooking I have NEVER perfected it on the stovetop. It always ends up a big too crunchy for my liking. But several years ago I found a recipe for brown rice that you bake in the oven. The bonus? It works EVERY time. I have never had it fail (unless I failed to follow the directions). But there is one tiny problem with this recipe. It takes an hour to cook. Who has that kind of time? I don't! So I solved the problem by doubling, tripling, or even quadrupling this recipe. I bake all the rice at once and then freeze it in the portion size that I want. Freezing the rice doesn't change its consistency at all. Because it is brown rice it hold up well. So here is this simple, but wonderful recipe...
Foolproof Oven-Baked Brown Rice
1 1/2 cups brown rice
2 1/3 cups water
2 tsp. butter or oil
1/2 tsp. salt
Preheat the oven to 375 and move a rack to the middle position. Spread the rice into an 8 inch square glass (or stoneware) baking dish. You can use a 9 by 13 pan if you are doubling the recipe. In a saucepan on the stove, bring the water, butter, and salt to a boil. Once it boils, pour it over the rice. Cover the baking dish tightly with a double layer of foil. Bake for one hour until tender. Remove from the over and uncover. Fluff the rice with a fork. You can serve immediately or once it completely cools package it and freeze it.
1 comment:
This is why I still make white rice...but I know brown rice is better for me. I'm going to have to try this oven / freezer method of yours!
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