Recipe of the Year 1993-2015 by America's Test Kitchen

Author:America's Test Kitchen [The Editors at America’s Test Kitchen]
Language: eng
Format: epub
Publisher: America's Test Kitchen
Published: 2016-06-28T00:00:00+00:00

FOOLPROOF BAKED BROWN RICE

SERVES 4 TO 6

To minimize any loss of water through evaporation, cover the saucepan and use the water as soon as it reaches a boil. An 8-inch ceramic baking dish with a lid may be used instead of the baking dish and aluminum foil. To double the recipe, use a 13 by 9-inch baking dish; the baking time does not to be increased.

1½ cups long-grain, medium-grain, or short-grain brown rice

2⅓ cups water

2 teaspoons unsalted butter or vegetable oil

½ teaspoon salt

1. Adjust oven rack to middle position and heat oven to 375 degrees. Spread rice in 8-inch square baking dish.

2. Bring water and butter to boil, covered, in medium saucepan. Once boiling, immediately stir in salt and pour mixture over rice in baking dish. Cover baking dish tightly with 2 layers of aluminum foil. Transfer baking dish to oven and bake rice until tender, about 1 hour.

3. Remove baking dish from oven and uncover. Fluff rice with fork, then cover dish with dish towel and let rice stand for 5 minutes. Uncover and let rice stand 5 minutes longer. Serve immediately.

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