Baked Brown Rice

Baked Brown Rice

Recipe courtesy Alton Brown, 2005

Prep Time: 5 min

Cook Time:1 hr 5 min

Serves: 4 servings

Ingredients

• 1 1/2 cups brown rice, medium or short grain (Critical importance on the med or short.) 
• 2 1/2 cups water
• 1 tablespoon unsalted butter/you could use olive oil if your prefer.
• 1 teaspoon kosher salt

Directions

Preheat the oven to 375 degrees F.

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil in a covered saucepan. (The cover is to keep the water from steaming away and screwing up the proportions/if you grab it as soon as it starts to boil, you can skip the lid.  I do.)  Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. [Or two layers of reg foil.  Heavy duty is just so easy and satisfying to us.  Get the regular size if you get it; not super long which is neither of the above.]  Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.  It's ready immediately; you do not have to serve it right then.  Just fluff again.  Mike if you have to. (Serve next week.  I always wrap the leftovers in the foil from the baking; like a little carry-out swan.)