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Baked Brown Rice


By The Great PBJ Battle (Visit website)



It took me forever to get brown rice down. Every time I made the rice, it was still crunchy in the middle, no matter how much water, no matter how much time...I just couldn't get it right. Then I found a recipe for baked brown rice in Cooks Illustrated. (You have to pay a subscription fee to view recipes)

Anyway, my recipe is slightly different, but not by much.

Grab you favorite brown rice and you're favorite stock. I like the natural, low fat, no msg, but you can choose for yourself...or just use water.

Bring 4 2/3 cup stock to a boil. You don't have to use a teapot, I just like to.

Add 3 cups of rice to a 9x13 baking pan.

When stock boils add to rice and give it a little stir.

Cover with foil and bake for an hour at 375.

Fluff with a fork, re-cover for 5-10 more minutes. Then serve the perfectly tender rice.

Baked Brown Rice
4 2/3 cups stock or water
3 cups rice

Bake for 60 minutes at 375. Remove from oven and fluff with a fork. Recover and let sit for 5-10 more minutes.


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