Thanks to Our Best Bites, I have found how to cook brown rice perfectly. Seriously, I will never cook it another way. It was everything I never knew brown rice could be. It even got the stamp of approval from Joel so that’s saying something.
The rice came out light and fluffy with an amazing texture. I always seem to under cook brown rice and it ends up crunchy and unappetizing. But not anymore. After making the rice, I added lime zest and cilantro to make cilantro lime rice so that’s what the green specks are in the photo. I forgot to snap pictures beforehand.
So so so good. I plan on doing this once a week to have brown rice for lunch all week along with some grilled chicken and veggies. Turns out this whole clean eating thing ain’t so bad.
- 1 1/2 cups brown rice
- 2 1/3 cups water (you could also use chicken stock for a bit more flavor)
- 2 teaspoons unsalted butter or vegetable oil
- 1/2 teaspoon salt
- Preheat oven to 375 degrees F. Place dry brown rice in an 8x8 pan. Bring water, butter or oil and salt to a boil. Remove as soon as it starts boiling and pour it over the rice. Cover tightly with several layers of foil. Bake for about 1 hour.
- Remove from oven and carefully remove the foil. Fluff the rice with a fork then cover with a kitchen towel for 5 minutes. This helps collect the steam rather than it collecting on the foil then falling into the rice when you remove it, making it soggy.