- 2-1/3 cups boiling water
- 1-1/2 cups brown rice (any kind – I usually buy short grain from the bulk bins)
- 1/2 teaspoon table salt
- 2 teaspoons butter or olive oil (optional – I usually do a little oil drizzle)
- Preheat the oven to 375. Bring the water to a boil (I use our electric teakettle, or a covered saucepan). Meanwhile, measure the rice into a 8×8 baking dish and sprinkle with salt. Drizzle with oil or dot with butter (if using).
- Pour on boiling water and immediately cover tightly with two layers of foil. Carefully place in preheated oven and bake for 1 hour.
- After an hour, Cook’s Illustrated recommends fluffing it with a fork and letting it steam under a dish towel for 5 minutes, but ain’t nobody got time for that around here. You can go the extra mile or just dig in as soon as it comes out of the oven!
You can easily double the recipe for a 9×13 pan (like in the pictures above), and that’s what I usually do since extra rice freezes well for those times when you need it quickly!
This method is from Cook’s Illustrated