Ingredients
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1 1/2
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2 1/2
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1
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
Alton Brown’s Baked Brown Rice,This recipe comes from Alton Brown and it’s the only way we have rice anymore. My servings are quite a bit smaller than his, though! You can use chicken or veggie broth in place of the water, or add herbs and spices.,WORLD-CHANGING recipe!! At least, it rocked THIS rice-impaired cook. I’ve had trouble with stovetop rice cooking forever, and didn’t want another appliance in the house (ergo, no rice cooker). But THIS is easy, fool-proof, and I’ve made it several times now. I DO add a bay leaf and I DO use a dab of a gooey stock base to flavor before it’s done. But the texture and the method are easy/perfect as is. I’ll never cook rice any other way again. :),I am going to be using brown basmati rice. I noticed that unlike other recipes, there is no mention of repeated rinsing of the brown rice until the water is clear. Is this a step I should omit? Thanks, in advance.
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Steps
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1
Done
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Preheat Oven to 375f. |
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2
Done
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Boil the Water and Add the Butter and Salt. Stir to Dissolve Salt and Melt Butter. |
|
3
Done
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Place the Rice in an 8" Casserole Dish. Pour the Boiling Water Mixture Over the Rice and Stir. |
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4
Done
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Cover With Foil and Bake on the Middle Rack For 1 Hour. |
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5
Done
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Fluff With Fork and Serve. |
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6
Done
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This Rice Also Refrigerates and Reheats Fairly Well, but It's Best Freshly Made. |
