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.

How does it turn out in a rice cooker? I can't believe you ever cook rice on a stove.

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.

I honestly think a rice cooker is a waste of money. I used to own one and the stove works just as well, and nearly as easy. I'll have to try this brown rice method; I too think it tastes mushy.

We cook rice at least once maybe twice a week. I can't imagine not having a rice cooker.

Really? Not to argue, but why? As long as I buy a decent rice and measure out the amount of water, I can throw it on a stove, bring it to a boil, simmer it with a lid on for 20 minutes and it's done. I've even forgotten about it and it turned out well. I really can't tell the difference between it and what I could make with the cooker. I'm no YOhio in my culinary wisdom, but I like to cook and had two different roommates with Asian backgrounds who were very picky about rice.

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?