Oven-Baked Brown Rice

By cortanez

Base your decision on whether to use oil or butter in the recipe on the dish the rice will accompany; for example, if you are serving a stir-fry, use oil for the rice. To minimize any loss of water through evaporation, cover the saucepan as the water is heating, and use the water as soon as it reaches a boil. If you own an 8-inch ceramic baking dish with a lid, use it instead of the glass baking dish and foil. To double the recipe, use a 13 by 9-inch baking dish; the baking time need not be increased.

Ingredients

• 1 1/2 cups long-, medium-, or short-grain brown rice
• 2 1/3 cups water
• 2 teaspoons unsalted butter or vegetable oil
• 1/2 teaspoon salt

Preparation

Step 1

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the rice in an 8-inch square baking dish.
2. Bring the water and butter to a boil, covered, in a medium saucepan over high heat; once boiling, immediately stir in the salt and pour the water over the rice. Cover the baking dish tightly with a double layer of foil. Bake the rice 1 hour, until tender.
3. Remove the baking dish from the oven and uncover. Fluff the rice with a dinner fork, then cover the dish with a clean kitchen towel; let the rice stand 5 minutes. Uncover and let the rice stand 5 minutes longer; serve immediately.