Alton Brown's Baked Brown Rice

Seedbeads's Note:

This recipe comes from Alton Brown and it's the only way we have rice anymore. My servings are quite a bit smaller than his, though! You can use chicken or veggie broth in place of the water, or add herbs and spices.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1 1/2 cups long grain brown rice
• 2 1/2 cups water
• 1 tablespoon unsalted butter
• 1 teaspoon salt

Directions:

1. Preheat oven to 375ºF.
2. Boil the water and add the butter and salt. Stir to dissolve salt and melt butter.
3. Place the rice in an 8" casserole dish. Pour the boiling water mixture over the rice and stir.
4. Cover with foil and bake on the middle rack for 1 hour.
5. Fluff with fork and serve.
6. This rice also refrigerates and reheats fairly well, but it's best freshly made.

Reviews

[sleepigrl]

Perfect! My rice cooker does a great job on white rice, but brown is always a little too sticky. This made perfect, fluffy brown rice. Doubled the recipe, used my teakettle to boil the water then combined it with the butter before adding rice. Baked in a covered corningware dish.

Also, rice cooked this way is handy for OAMC. Package the rice in microwaveable bags while it's still warm, then freeze. I get great results from the Glad steamable bags - nuke 2c of rice for about 4-5 minutes.

[KnitCrazyDeborah]

This is the absolute BEST way to make brown rice! I cut the salt in half and it tastes great. One thing I like about this method is that the rice can be made ahead, refrigerated, and reheated in the micro with just a teaspoon of water to rehydrate it. Other methods leave the rice hard as a brick if refrigerated so this one's a keeper!

[Raichka]

The texture of this brown rice comes out perfectly, if you follow the recipe exactly. I've tried to cut the recipe in half, since I cook for two. It doesn't come out right unless you use the full amounts. So I make this recipe when I know I am going to make something with brown rice the next day.