Expert advice for every cook

Foolproof Oven-Baked Brown Rice

Name: Foolproof Oven-Baked Brown Rice
Total time: 1 h 30 min
Ingredients: 1 1/2 cups, long-grain brown rice, medium-grain brown rice, or short-grain brown rice; 2 1/3 cups, water; 2 teaspoons, unsalted butter or vegetable oil; 1/2 teaspoon, table salt

Appears in Cook's Illustrated May/June 2004

Forget the instructions on the back of the bag, unless you want scorched or mushy rice.

YIELD 4 to 6

TIME 1½ hours

Why This Recipe Works

Print Save

Saved

Gather Your Ingredients

2 ⅓ cups water

2 teaspoons unsalted butter or vegetable oil

½ teaspoon table salt

Before You Begin

To minimize any loss of water through evaporation, cover the saucepan and use the water as soon as it reaches a boil. An 8-inch ceramic baking dish with a lid may be used instead of the baking dish and foil. To double the recipe, use a 13 by 9-inch baking dish; the baking time need not be increased.

Instructions

Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch-square glass baking dish.

Bring water and butter or oil to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in salt and pour water over rice. Cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.

Remove baking dish from oven and uncover. Fluff rice with dinner fork, then cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.

0 Comments

Posting Guidelines

FROM OUR TV SPONSORS

We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.

This is a members' feature.