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.

1 comment:

beth said...

This is the only way we make brown rice these days! Love it! Comes out perfect every time. I also add a little oil or butter to the water - sometimes a tsp of coconut oil if you are making a thai dish, yum!


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