Brown rice is a staple served all over the world, but up until last week, I didn't know the best technique for making it. I did some extensive research and decided to try Alton Brown's method. Instead of cooking the rice on the stove, he bakes it in the oven. The resulting rice is moist and nutty — with a perfectly snappy crunch. It's not dry or chewy, but flavorful and filling. Brown rice has more nutrients than its white counterpart, and this side dish is definitely going to become my new staple. You can serve it with just about anything from tofu to scallops. For Alton's recipe, keep reading.
- 1 1/2 cups brown rice, medium or short grain
- 2 1/2 cups water
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- Preheat the oven to 375 degrees F.
- Place the rice into an 8-inch square glass baking dish.
- Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
- Side Dishes, Rice