This is Alton Brown’s recipe for brown rice, and I have to say, that this is now the only way I make brown rice. It’s perfection, every time. No fail.
If you’re feeding a family of four or six, this recipe yield will probably work for you. But, in my household of “two” we often find that unless we are planning to make a veggie fried (brown) rice the following day with the leftover grain, then we freeze any leftover rice for later use! I do this with quinoa and millet as well. Super time saver!
"Perfect" Brown Rice
Ingredients
- 1 1/2 cups long-grain brown rice
- 2 1/2 cups boiling water
- 1 Tablespoon unsalted butter
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 375 degrees F.
- Boil the water and add the butter and salt. Stir to dissolve salt and melt butter.
- Place the rice in an 8" casserole dish. Pour the boiling water mixture over the rice and stir.
- Cover with foil and bake on the middle rack for 1 hour.
- Fluff with fork and serve.
Notes
Adapted from The Food Network
