Friday, January 23, 2009

Baked brown rice

Don't you find that it's often the staples, the most basic recipes, that reap the biggest kitchen disasters? Hard boiled eggs. Properly toasted toast. And rice? Damn you rice! 
But the Food Network has a secret weapon in the name of its resident science geek, Alton Brown. The guy drives me crazy with his pun-o-matic way of talking and all the goofy props, but his research is sound. And it's like my dad always says: "You can't argue with science."
So, don't be a rice or a whole grain hater. Eat this as you would your regular Minute Rice: Under a curry, sidled up to chicken or stuffed into peppers. Because now you know how. 
Here's Alton's science based and foolproof recipe. I've made it dozens of times.
1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 Tbsp unsalted butter
1 tsp Kosher salt
Preheat oven to 375 degrees F.
Place the rice in an 8-inch square or round baking dish.
Bring the water to a boil in a kettle or in a saucepan, pour boiling water over rice, add the butter and salt, 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 an hour, remove foil and fluff rice with a fork. Serve immediately. 

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