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.
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