FOOLPROOF BAKED BROWN RICE
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!
Provided by Meredith K.
Categories Brown Rice
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F.
- 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.
- AS SOON AS IT BOILS, remove from heat and put in the preheated oven.
- Bake 30 - 35 minutes.
- Remove from oven and fluff with a fork.
- 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.
- 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).
Nutrition Facts : Calories 174.4, Fat 1.7, SaturatedFat 0.3, Sodium 199.2, Carbohydrate 35.7, Fiber 1.6, Sugar 0.4, Protein 3.7
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