Community Pick
Perfect Brown Rice
"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!"
photo by Jonathan Melendez
- Ready In:
- 1hr 7mins
- Ingredients:
- 5
- Serves:
-
2-3
ingredients
- 1 tablespoon butter
- 1 cup brown rice
- 1 egg
- 2 cups chicken broth
- 1 tablespoon olive oil
directions
- 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.
Questions & Replies
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I'm not sure if the original poster will get this question. It's so upsetting that they don't display the recipes as originally listed, in terms of the quantities of the ingredients, and how many the recipe serves. Does anyone know what the original ingredient amounts were? My notes say that I halved the recipe, but now it says 1 cup rice, so I know I didn't halve that! I think it makes a difference, especially when you are putting it in a casserole dish, and cooking time is bound to be different too. There's a way to scale up the servings, but I don't really trust that, and would prefer to see the original. Thank you!
Reviews
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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! -
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. -
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! -
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.
see 102 more reviews
Tweaks
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Hmmmm...I'm not sure about this yet. On the one hand, it did come much more tender and flavorful than when cooked in my rice cooker. But on the other hand, it was kind of....eggy? Maybe next time I'll try it with just one egg. And then if that still comes out strange, I'll try it with no egg, as one reviewer suggested. I did use chicken broth instead of water, as well. I was thinking that it might be good sauteed in butter before putting the oven, as well. But overall, the cooking method seems to work.
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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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Very easy brown rice recipe. Would have never thought to use egg. I used chicken stock instead of water and added some diced onion and garlic. Thanks for the recipe. -
This turned out great! I used chicken broth instead of water. The texture was so fluffy and not gummy at all. I don't think I will cook brown rice any other way.
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This is the only way I will cook rice now. The only change I make is to use chicken broth instead of water. Thanks for the recipe!
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RECIPE SUBMITTED BY
Susan L.
Salina, Kansas
My most important position is Mom...to Spencer, 27; Emily, 25; and Marieke, 21. My son is a Harvard Law student on hiatus, my daughters are students at KU. I am raising my "granddog" while my daughters are at school! (a very spoiled dachshund)I love to sew and create many of my own patterns (whimsical toys, etc.)
