Oct 29, 2012

Fool-Proof Baked Brown Rice

For those of you who don't own a rice cooker and don't want another random device in your kitchen that you have to fish out of your already over-filled cupboard....or for those of you who don't want to fish out the one you do have.... here's a handy tip for cooking brown rice in your oven.

6 c water
2 c brown rice (or half brown/half white rice and reduce water by 1/2 c)
2 t oil
1 t salt
other seasonings to taste

1. Place all mixed up in 9x13 glass dish and double cover the top with tin foil.
2. Bake at 400 for 1 hour. (or 350 for 11/2 hours)
3. Pull out and fluff. (I leave mine in until dinner is ready if I've only got 10 minutes or so left)

Super easy and you can add onions and garlic or curry powder or cumin or tomato sauce, etc. However you like to cook rice....and it doesn't burn. :) And it's great for leftovers!

Mexican Rice: add can of tomato sauce and green chiles and onions (you can throw in some full pieces of chicken too if you'd like).

Herbed Rice: add two table spoons butter and various italian herbs (parsley, rosemary, thyme, basil), plus garlic and onion.

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