For the longest time, I equated rice to glue. While my mother was a skilled cook in other areas, she always without fail added too much water to the rice mixture. Overcooked, it turns out gummy and downright disgusting. Almost like oatmeal, which is another food item I cannot stand. Although on mornings when I cannot find anything else to eat, I shut my eyes and shovel it down. But that is neither here or there.
When I was sixteen, I got the incredible opportunity to travel to Vietnam. It was there among the sweltering heat I discovered two things. That Iced Vietnamese Coffee quenches your thirst better than a Fanta and that rice is a pretty tasty grain. Grown only a couple miles away in the rice patties, it has a sweet almost pure taste to it that is unparalleled to anything in the United States.
Nonetheless, I came home with a deep love for rice. Fast forward to present day, you will find it on my dinner plate four to five times a week. I’ll be the first to admit though it’s a finicky grain to cook. So when I stumbled upon Alton Browns recipe for Baked Brown Rice, I squealed in excitement. No standing over a hot stove to watch for the water to bubble over, count me in! This method of baking the rice cannot be easier. You set the oven for 375 degrees F, boil the water, throw the rice into the pot and bake for an hour. It’s produces hot fluffy rice without any gumminess in sight. Enjoy!
- 1½ cups brown rice, medium or short grain
- 2½ cups water
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- Preheat oven to 375 degrees F.
- Bring water or broth, butter and salt to a boil in a dutch oven. Pour in the rice and stir to combine. Cover the pot tightly with a lid. Bake on the middle oven rack for 1 hour. Once the hour is up, remove lid and fluff with a fork.