Foolproof Baked Brown Rice

Submitted by Meredith K.

"I got so tired of doing brown rice on the stovetop -- messes from sputtery lidsz and boil-overs, burnt or stuck rice in the pot. But I really didn't want another appliance (rice cooker)... But this method is GREAT and foolproof! NO MESS, easy and you don't hav to watch like a hawk. I'm sure this would work for any kind of rice, but you'd have to adjust time and the amount of water. I'll never do brown rice on the stovvetop again!"

 

• Ready In: 35mins
• Ingredients: 4
• Serves: 6-8

ingredients

• 1 1⁄2 cups brown rice
• 2 3⁄4 cups water
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon olive oil

directions

1. Preheat oven to 375°F.
2. Put water, rice, salt and oil in an oven-safe pot with a tight-fitting lid. (A dutch oven works great.) Bring to a boil on the stove.
3. AS SOON AS IT BOILS, remove from heat and put in the preheated oven.
4. Bake 30 - 35 minutes.
5. Remove from oven and fluff with a fork.
6. NOTE: It's okay if there seems to be a little bit of water left when you take it out of the oven; it will be absorbed as it sits.
7. NOTE 2: You can use more or less of the oil and salt as your taste and diet dictate, but using at least a little of each makes the rice taste better (the salt) and prevents the grains from clumping together (the oil).

Reviews

[Boomette]

I tried the recipe as directed. But the rice was not cooked. I added more water. And let it 10 minutes longer in oven. But it didn't turn out so good. I wanted it so bad to work. Maybe I'll try again with another rice. And I used a dutch oven. Thanks Meredith :) Made for PAC spring 2010