Baked brown rice
Whenever I cook brown rice on the stove, it turns out mushy. I've started baking it, and I think it tastes much better. .
Alton Brown's recipe. 1 1/2 cups brown rice, medium or short grain 2 1/2 cups water (or substitute all or part chicken broth) 1 tablespoon unsalted butter 1 teaspoon kosher salt 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 kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. 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. |
Alton has a solution for everything. I love that guy.
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This turned out quite well, thank you Farrah. I had a rack of ribs that I cut into thirds and cooked in a Crock Pot on low, and used the drippings for part of the 2 1/2 cups water. Delicious.
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We cook rice at least once maybe twice a week. I can't imagine not having a rice cooker. |
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With a rice cooker, you don't have to worry about raising and lowering the heat on the stove.
yes, I've tried brown rice in the rice cooker. I still don't like the texture of it. The baked rice turns out perfectly, and my husband will even eat it. Incidentally, I tried substituting part chicken broth, and it didn't seem to work as well. |
Forgive my cultural ignorance (as well as my general overall ignorance on a daily basis)....but for our resident Asians....or resident RMs that served in Asian cultures....how do the masters do it?
Is it more common to simply toss it in a rice cooker or boil it on a stove? |
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