Friday, April 10, 2009

Baked Brown Rice

I will admit that cooking rice should be a no-brainer. But brown rice is trickier, because it gets gummy on the stovetop. I love the nutty flavor of brown rice, and when I found this method for cooking it (which I believe comes from Alton Brown's Good Eats), I will thrilled. It's easy, low-mess, and gives you perfect brown rice every time.

Baked Brown Rice

1 1/2 cups long-grain brown rice (not instant)
2 1/2 cups fat-free beef or chicken broth
1 tsp salt, optional

Preheat oven to 375. Put rice in a 2-qt casserole dish coated with cooking spray. In a saucepan, bring broth just to a boil. Pour over rice, stirring to combine. Cover tightly with heavy-duty aluminum foil. Bake on middle rack for 1 hour. Fluff with fork.

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