I know this recipe won’t make the Top 10 list anytime soon. It is brown rice after all.
I get that.
But if you’ve discovered that making brown rice is a little different than white rice, then you’re not alone.
Brown rice, unlike white rice, has a high-fiber bran coating. It’s this extra coating that makes brown rice more nutritious. But it also makes it a little more difficult to get fluffy. It can come out sticky or wet and mushy or my personal favorite … wet and sticky and yet somehow still undercooked and crunchy.
It’s also important to rinse the rice before cooking it and if you’re wondering if your rice needs to be organic, my answer is a whole hearted YES. There is arsenic in rice. It is not grown in the cleanest of environments, therefore organic is best.
Brown rice requires more water than white rice and a longer cooking time. So if you’ve had trouble in the past getting it nice and fluffy and not wet and sticky, I’m here to help!
I’m about to show you how to make PERFECTLY cooked, fluffy brown rice. And I do mean PERFECT !!
Want to know how? It’s easy:
- Grab yourself an 8×8 baking pan
- Pour your rice in
- Heat up chicken stock (or salted water) with a small pat of butter in a pan on the stove. Take it off the heat when it comes to boil and pour it over the rice
- Cover the rice with 2 layers of aluminum foil and bake for one hour. Do not open the oven, do not peek, do not stir
- Take the rice out, take the foil off (very carefully) and cover it with a clean dish towel making sure to pull the ends tight so it doesn’t stick to the rice
- Let it sit for 10 minutes
- You’re done!
If you’ve had problems with your rice being too sticky, mushy, undercooked or just not right … worry no more. Your rice will be perfect EVERY time when you cook it like this!
- 1 1/2 Cups Brown Rice
- 2 1/3 Cups chicken broth (or water)
- 1 Pat of Butter
- 1 teaspoon salt (if not using stock)
- Adjust oven rack to middle position. Preheat oven to 375 degrees. Spread rice in an 8-inch square baking dish.
- Bring the stock (or water) and butter (and salt) to a boil
- Pour it over the rice and immediately cover with 2 layers (or heavy duty) foil
- Bake for one hour undisturbed.
- Remove the dish and uncover, fluff the rice with a fork and place a clean towel over the rice pulling taught and let sit for 10 minutes.
Calories 96; Fat 2 gr; Cholesterol 5.6 mg; Sodium 570 mg; Carbs 17.4 gr; Fiber 1.3 gr; Protein 2.5 gr