I found this recipe in Organic Gardening magazine when my children were babies. It truly does make absolutely perfect brown rice every time! Never gummy. You can easily substitute it in recipes calling for rice without your family noticing (well, unless they dissect everything with a magnifying glass like my son likes to do)! *Please note: THIS IS JUST A RECIPE FOR BASIC RICE! It will NOT be fabulous alone! Use it for any recipe calling for cooked rice/ or spiff it up with the addition of garlic, onion, herbs, broth sub for water, etc. etc. It WILL be bland if served as is!
- Preheat oven to 350°F.
- Sauté brown rice with egg in butter, stirring constantly over medium heat until mixture is dry.
- Add broth and oil and pour into deep larger baking dish.
- Bake at 350°F for one hour.(you may need to bake longer, make sure all water is absorbed!).
- DO NOT STIR!
- DO NOT POKE!
- DO NOT DISTURB!
- Just LOOK at the rice after 30 minutes and cover with foil at that time.
This rice came out perfectly, just as you say! It was hard to resist the temptation to stir, but I managed to get through it! As I have to fiddle with most recipes, I used egg whites only and left out the oil and it was still perfect and no detectible egginess. I used 1 cup straight away and the remaining 7 cups I have put in zip lock bags to freeze for easy future use. Thanks!
Fantastic! I have tried Alton's method for baking brown rice, as well as Cook's Illustrated (they're similar). I don't know what difference the eggs and cooking 30 minutes uncovered does from a science perspective, but the end result is clear: this method makes better brown rice! I say this as someone who *loves* brown rice, not someone hoping to pass it off as white. I used homemade chicken stock instead of water, and added garlic salt because the rice was to go with red beans. This is definitely how I'll be making my rice from now on. Thanks so much for sharing!
This is hands down the best fool proof way to cook brown rice. I followed the instructions to a tee and it turned out perfect. This is a definate keeper, thanks for posting.