Cook's Illustrated Brown Rice
(NoCount)
1 1/2 cups (270 g) brown rice (regular, not instant) (OR brown rice & wild rice)
2 1/3 cups water (I used CHICKEN BROTH.)
1/2 tsp salt
Heat oven to 375 degrees (190 C)
Spray covered ovenproof dish with Fry Light -- I have a Corning casserole
dish that's the perfect size but you can also use an 8x8 pan and cover
with tin foil.
Add rice to the pan.
Boil water in covered pan to minimize evaporation. Add salt if using.
Pour over rice in pan.
Bake rice in covered pan for approximately 1 hour in 375 (190 C) oven (My oven
runs hot so it usually takes less time).
Fluff and let stand for 5 minutes.
1 1/2 cups (270 g) brown rice (regular, not instant) (OR brown rice & wild rice)
2 1/3 cups water (I used CHICKEN BROTH.)
1/2 tsp salt
Heat oven to 375 degrees (190 C)
Spray covered ovenproof dish with Fry Light -- I have a Corning casserole
dish that's the perfect size but you can also use an 8x8 pan and cover
with tin foil.
Add rice to the pan.
Boil water in covered pan to minimize evaporation. Add salt if using.
Pour over rice in pan.
Bake rice in covered pan for approximately 1 hour in 375 (190 C) oven (My oven
runs hot so it usually takes less time).
Fluff and let stand for 5 minutes.
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