Tuesday, May 29, 2012
Baked Brown Rice
Mark and I are trying to switch over to brown rice for a lot of our meals. But honestly...it's just not as good as light, fluffy, sticky white rice. BUT...this recipe for baked brown rice gets brown rice a step closer to the yumminess of white rice. When I can plan ahead to make it this way, I will every time.
1 1/2 cups brown rice
2 1/2 cups low-sodium chicken broth or water (if using water, add 1 teaspoon salt)
Preheat the oven to 350 degrees. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes. Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to make changes.