Brown rice is on the menu tonight. I know what you're thinking; soupy or maybe crunchy. Nope, this is PERFECT! Of course, that is thanks to CI, my favorite cooking magazine. If you are not familiar, please check them out. They basically test the ingredients and the recipe, sometimes hundreds of times, until it is perfect. Well worth the price of admission! They also have a PBS show, ATK as well as a "less OCD version" of CI called "Cook's Country."
Brown rice is delicious and makes a great addition to many meals. It's nutrition profile weighs in with ~100 calories per half cup serving, ~2 grams of fiber and is a good source of magnesium and selenium.
1.5 cups brown rice (I like Texmati which probably shocks all of you)
2 1/3 cups water
2 tsp unsalted butter or vegetable oil
1/2 tsp salt
With oven rack in middle position, heat oven to 375 F. Pour rice and salt evenly in a glass dish. I use my glass pyrex lidded dish and it hasn't failed me yet. If you don't have a lidded dish just prepare to cover it with a double layer of aluminum foil.
Nuke the water to boiling, throw in the butter or oil, pour it over the rice, cover and bake for one hour.
Take the dish from the oven and remove the cover. Fluff it and put a towel over it for 5 minutes. Take the cover off and let it sit for 5 minutes. Serve immediately to oohs and aahs and "this can't be brown rice."
This also freezes amazingly well for single servings. Just spread it on wax paper on a cookie sheet and freeze. Transfer to a zip-top bag for longer storage.
