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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!

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dale! September 19, 2003

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!

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katymae16 November 16, 2010

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.

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~Leanne~ September 15, 2003

I followed Kittencal's advice and added onions and mushrooms to the recipe, as we love them. I also added peas. Very Good! This recipe can be experimented with, so use any ingredients you like to make it your own! Thanks for sharing your basic recipe with us.

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~Chef Lori~ August 19, 2008

Loved this recipe. Very easy to make. The only thing I did different was keep it in the oven for and hour and 20 mins. This is a great side dish for just about any meal.

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Debby H January 14, 2005

Great basic recipe that you can do whatever you want with . Minced 5 garlic cloves, three sage leaves, and a bit of parsley and added while sautéing butter and rice. Also added a bit of garlic salt on top before I put it in the oven. Omitted oil and used low sodium chicken broth. Ended up cooking it for an additional 30 minutes after adding more broth.

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bookdemons March 17, 2015

Really good base line for the rice. I used beef stock and at the end I add grilled squash and grilled onions and a tab of butter. My hubby raves over it every time!!! That makes it an A in my book!

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Mummaof2cuties August 06, 2013

This is probably my most successful attempt at making great brown rice! I followed the recipe exactly, except that a good portion of the rice was not tender after a full hour. I ended up adding extra water and baking for an additional 30 minutes. The rice was finally nice and fluffy and soft, had great flavour (you can't go wrong with butter!) and I really loved the addition of the egg. Yum! It does make a lot for us but I can't wait to eat more tomorrow and I like the idea of freezing the rest. Thanks!

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yamakarasu April 18, 2012

This brown rice recipe is amazing. The rice was just the right texture and had a nice flavor. I will never make brown rice on the stove again!

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avuong18 April 20, 2011
Perfect Brown Rice