For all of you brown rice lovers who hate the mess and the guessing, I found, in and old issue of Cook’s Illustrated Magazine, a foolproof way to cook, or rather BAKE brown rice and I’ve never gone back to the stove top way of preparing it ever, again. It’s one of those finds that makes you want to tell everybody (not that everybody really cares but some of us do!). I’ve been baking brown rice for a few years now and it comes out fluffy and PERFECT every time . I once heard Ina Garten The Barefoot Contessa tell her viewers that brown rice is just destined to be soupy and messy. Sorry, NOT TRUE Ina. I’ve been meaning to contact her people and set the record straight!
Let’s make some foolproof brown rice!!
You will need the following ingredients.
1 & 1/2 cups of uncooked, long grain brown rice (NOT Minute or Uncle Ben’s..like organic Lundberg)
2 & 1/3 cups of water ( a 16.9 oz bottle of Aquafina is pretty exact)
1 Tablespoon olive oil (I find less is sufficient)
1/2 teaspoon salt
1 8×8 ceramic or glass baking dish
clean kitchen towel
1. Adjust oven rack to middle position. Pre-heat oven to 375 degrees. Spread the uncooked rice in the baking dish.
2. Bring water and oil to a boil, COVERED, in a medium saucepan on high heat; once boiling, immediately stir in the salt and pour the water over the rice. Stir quick, to even out rice and cover with a double layer of foil, sealing edges tight. Bake for 56 minutes, until tender. The recipe call for baking an hour but I find 56 minutes to be the best time.
3. Remove baking dish from the oven and uncover. Be careful! The steam can burn you! Fluff the rice with a fork, then cover with a clean dish towel and let rice sit for 5 minutes. Uncover and let stand for 5 minutes longer, then serve. OR let the rice cool then spoon it into a large Ziplock bag and freeze! This rice freezes so well. When you plan to use some, bang the bag on the counter to break it up. Take out what you need and, welllah! You can warm it up in the microwave for a minute or stir fry it or…oh the possibilities!! The beauty is, you only have to bake a batch once in a while so it’s always there when you need it and ready in minutes!!!
Thank you to the folks at Cook’s Illustrated who always find a way to figure “it” out!! From the June 2008 issue.