Foolproof Brown Rice

I hate mushy rice. This recipe from Cooks Ilustrated takes a bit of time (almost all hands off) but it's worth it. No mushy, mooshy rice here. Make a double batch and freeze it to make the most of the time spent here.

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups brown rice (long, medium or short grain)
• 2 1⁄3 cups water
• 1  tablespoon olive oil
• 1⁄2 teaspoon salt

Directions

1. Adjust oven rack to midddle position; heat oven to 375.
2. Spread rice in an 8-inch square glass baking dish.
3. Bring water and oil to a boil, covered, in a medium sauce pan over high heat; once boiling, immediately stir in salt and pour the water over the rice.
4. Cover baking dish tightly with a double layer of foil.
5. Bake rice until tender, about 1 hour.
6. Remove baking dish from the oven and uncover.
7. Fluff rice with a dinner fork, then cover the dish with a clean kitchen towel; let rice stand 5 minutes.
8. Uncover rice and let stand 5 minutes longer.