For such a seemingly simple staple of cuisines around the world, rice is surprisingly difficult to get just right.
If you are like me and have endured countless dinners accompanied by rice that’s too mushy, too dry, too sticky, or too wet, this method is for you!
I’m a firm believer that rice should be simple. All these methods that promise to be the one thing you need to get perfect rice – rinsing, soaking, toasting… NO. Rice shouldn’t be high-maintenance. Rice should be easy.
Enter: This method from the brilliant Alton Brown.
Baked brown rice. Yes – In the oven! I love this method because not only does it deliver the perfectly textured brown rice every time, it also keeps your stovetop free for whatever else you’re doing. AND. It’s honestly easier than stovetop rice. No constant monitoring, stirring, or water-level-checking. Just boil water, add rice, cover, pop in the oven, and forget about it until the timer goes off.
Then have an extremely satisfying rice-fluffing session.
Perfect Brown Rice
- 2 1/2 cups water
- 1 1/2 cups brown rice
- 1 tablespoon unsalted butter
- 1/2 teaspoon kosher salt
- Preheat oven to 375 degrees.
- Bring water to a boil in an ovensafe pot with a lid. Once water begins to boil, remove from heat and add the rice, butter, and salt. Stir to combine, cover, and place in oven. Bake for 1 hour.
- After 1 hour, remove from oven, fluff, and serve immediately.
This recipe easily doubles or even triples if you are serving a larger crowd or want leftovers.