NO-FUSS PERFECT BAKED BROWN RICE
Nothing exotic here except perfect brown rice every time. I was surprised that there was no recipe for this already. I hated making brown rice on the stove top, so I have used this for almost 20 years. Smells like popcorn when it is baking. Be creative! Add spices to match any meal. Make a double recipe and you have the beginnings for a breakfast frittata or stir fried rice.
Provided by MATHGOD
Categories Side Dish Rice Side Dish Recipes
Time 1h5m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 baking dish.
- Place rice in prepared baking dish; sprinkle salt and oil on top. Pour boiling water over rice. Cover baking dish tightly with double layer of aluminum foil and pinch edges to seal.
- Bake in center of preheated oven until water is absorbed, about 1 hour.
- Remove rice from oven, uncover, and fluff with fork.
Nutrition Facts : Calories 204.8 calories, Carbohydrate 40.2 g, Fat 3 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 198.9 mg, Sugar 0.4 g
BAKED BROWN RICE
Steps:
- 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.
PERFECT BROWN RICE
Though it's easy to do, preparing brown rice can seem daunting when you're trying to get that perfect not-too-chewy, not-too-soggy texture. This method produces flawless results every time with little fuss!
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Rinse the rice in a fine-mesh sieve under cold water for 30 seconds. Drain.
- Combine the rice, salt and 2 cups water in a wide, medium saucepan and bring the water to a boil. Reduce the heat to low, cover and simmer until all liquid is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.
EASY OVEN BROWN RICE
I am a terrible rice cook, but once I tried this method I can be confident that it will turn out every time!
Provided by mom2threelittleones
Categories Main Dish Recipes
Time 1h10m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place rice, salt, and butter in a casserole dish that has a cover. Pour boiling water over rice; stir.
- Cover and bake in preheated oven until liquid is absorbed and rice is tender, about 1 hour. Remove from oven, fluff with fork, and serve hot.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 36.2 g, Cholesterol 10.2 mg, Fat 5.1 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 2.7 g, Sodium 420.3 mg, Sugar 0.3 g
BAKED BROWN RICE
Make and share this Baked Brown Rice recipe from Food.com.
Provided by JoAnn
Categories Long Grain Rice
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in casserole dish.
- Add rice and soups to dish and stir.
- Cover and bake at 350 degrees for 30 minutes.
- Remove from oven and sprinkle top with Parmesan cheese.
- Return to oven and cook, uncovered, for additional 30 minutes.
Nutrition Facts : Calories 274.8, Fat 7.4, SaturatedFat 4, Cholesterol 15.3, Sodium 1104.5, Carbohydrate 44, Fiber 1.6, Sugar 2.8, Protein 8.7
OVEN-BAKED BROWN RICE
I pop this in the oven when I'm busy making something else to go with it, such as a stir-fry or chicken.
Provided by blueberry_chica
Categories Side Dish Rice Side Dish Recipes
Time 1h20m
Yield 18
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring water and olive oil to a boil in a covered saucepan; stir in salt. Place rice in a 9x13-inch baking dish. Pour water mixture over rice; cover baking dish tightly with double layer of aluminum foil.
- Bake in the preheated oven until water is absorbed, about 1 hour.
- Remove rice from oven, uncover, and fluff with fork. Cover with paper towels until steam is absorbed, about 5 minutes. Uncover and cool slightly, about 5 minutes more.
Nutrition Facts : Calories 121.3 calories, Carbohydrate 24.1 g, Fat 1.6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 0.3 g, Sodium 67.7 mg, Sugar 0.2 g
UTTERLY FOOLPROOF RICE
You can't go wrong with Sara Buenfeld's foolproof rice recipe
Provided by Sara Buenfeld
Categories Dinner, Lunch, Side dish, Supper
Time 20m
Number Of Ingredients 1
Steps:
- Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
- Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite.
- Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water. Leave to drain well, then tip into a warm serving dish. Serve the rice as it is, or fork through a little butter and parsley to jazz it up.
FOOLPROOF BAKED BROWN RICE
I got so tired of doing brown rice on the stovetop -- messes from sputtery lidsz and boil-overs, burnt or stuck rice in the pot. But I really didn't want another appliance (rice cooker)... But this method is GREAT and foolproof! NO MESS, easy and you don't hav to watch like a hawk. I'm sure this would work for any kind of rice, but you'd have to adjust time and the amount of water. I'll never do brown rice on the stovvetop again!
Provided by Meredith K.
Categories Brown Rice
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F.
- Put water, rice, salt and oil in an oven-safe pot with a tight-fitting lid. (A dutch oven works great.) Bring to a boil on the stove.
- AS SOON AS IT BOILS, remove from heat and put in the preheated oven.
- Bake 30 - 35 minutes.
- Remove from oven and fluff with a fork.
- NOTE: It's okay if there seems to be a little bit of water left when you take it out of the oven; it will be absorbed as it sits.
- NOTE 2: You can use more or less of the oil and salt as your taste and diet dictate, but using at least a little of each makes the rice taste better (the salt) and prevents the grains from clumping together (the oil).
Nutrition Facts : Calories 174.4, Fat 1.7, SaturatedFat 0.3, Sodium 199.2, Carbohydrate 35.7, Fiber 1.6, Sugar 0.4, Protein 3.7
FOOLPROOF BROWN RICE
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.
Provided by budgiesntiels
Categories Low Protein
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Adjust oven rack to midddle position; heat oven to 375.
- Spread rice in an 8-inch square glass baking dish.
- 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.
- Cover baking dish tightly with a double layer of foil.
- Bake rice until tender, about 1 hour.
- Remove baking dish from the oven and uncover.
- Fluff rice with a dinner fork, then cover the dish with a clean kitchen towel; let rice stand 5 minutes.
- Uncover rice and let stand 5 minutes longer.
Nutrition Facts : Calories 191, Fat 3.6, SaturatedFat 0.6, Sodium 198.9, Carbohydrate 35.7, Fiber 1.6, Sugar 0.4, Protein 3.7
PERFECT OVEN-BAKED BROWN RICE
I got this one from "The Best Recipe" by Cook's Illustrated. It's a very easy way to make brown rice that comes out perfect every time. No more sticky, clumpy, waterlogged goop! This rice is tender and separate and delicious. Notice that the ratio of water to rice is much less than the oft-quoted 2 to 1. This is the key to this recipe, so make sure to measure carefully.
Provided by Billy Zac
Categories Brown Rice
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Place oven rack in middle position. Preheat oven to 375 degrees.
- Bring the water to a boil. Keep the water covered as it boils so you don't lose too much as steam.
- When the oven is at 375, put the water, rice, and salt into an ovenproof pot with a tight-fitting lid. I have successfully used pyrex dishes and cast-iron dutch ovens. If you don't have a good lid, you can also use a double layer of foil. Just make sure it's sealed well around the edges.
- Pop it in the oven.
- The rice is done when it is tender and the water is all gone. It usually takes an hour. When it's done, fluff it with a fork and serve. Yum! So simple and good!
NO FAIL FOOLPROOF RICE
You will never have to worry about burning the pot dry again! It works EVERY TIME and you don't have to stand around to watch. Very easy!
Provided by Carola in Perth
Categories Rice
Time 31m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Combine rice and water in a medium to large saucepan with a secure fitting lid (vents closed).
- Bring to the boil (you will see bubbles forming around the lid - do NOT open the lid) and turn off the heat.
- Leave to stand for about 20-25 minutes. Do not, I repeat, DO NOT open the lid at any time until after the 25 minutes is up.
- Fluff the rice with a fork and serve immediately.
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