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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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I hate mushy rice. This recipe from Cooks Ilustrated takes a bit of time (almost all hands off) but it's worth it. No mushy, mooshy rice here. Make a double batch and freeze it to make the most of the time spent here. Ingredients:
1 1/2 cups brown rice (long, medium or short grain) |
2 1/3 cups water |
1 tablespoon olive oil |
1/2 teaspoon salt |
Directions:
1. Adjust oven rack to midddle position; heat oven to 375.
2. Spread rice in an 8-inch square glass baking dish.
3. Bring water and oil to a boil, covered, in a medium sauce pan over high heat; once boiling, immediately stir in salt and pour the water over the rice.
4. Cover baking dish tightly with a double layer of foil.
5. Bake rice until tender, about 1 hour.
6. Remove baking dish from the oven and uncover.
7. Fluff rice with a dinner fork, then cover the dish with a clean kitchen towel; let rice stand 5 minutes.
8. Uncover rice and let stand 5 minutes longer.
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