Guest guest Posted January 12, 2008 Report Share Posted January 12, 2008 The timing on this post was perfect because I was trying to figure how to try doing a double batch of rice in the crockpot that someone posted a while ago and needing to use the crockpot for a big batch of curry for next week's lunches. I made a double batch of oven-baked brown rice and it came out great except I will not double the oil next time (it's a little oily to my taste but that's just me, DH thought it was delicious). The rice is tender and cooked just right. Thanks for sharing this one. Rice and curry all next week yay! Peace, Diane COOK's ILLUSTRATED's FOOLPROOF OVEN-BAKED BROWN RICE Hands-on time: 10 minutes Time to table: 80 minutes Makes 4 cups To minimize any loss of water through evaporation, cover the saucepan and use the water as soon as it reaches a boil. An 8-inch ceramic baking dish with a lid may be used instead of the baking dish and foil. To double the recipe, use a 13 by 9-inch baking dish; the baking time need not be increased. 1 1/2 cups long-, medium- or short-grain brown rice 2 1/3 cups water 2 teaspoons unsalted butter or vegetable oil 1/2 teaspoon salt 1. Adjust the oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch square baking dish. 2. Bring water and butter or oil to boil, covered, in medium saucepan over high heat; once boiling, immmediately stir in salt and pour water over rice. Cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender. 3. Remove baking dish from oven and uncover. Fluff rice with dinner fork, then cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately. Reprinted with permission from the May/June 2004 issue of Cook's Illustrated magazine. For a trial issue of Cook's call 800-526-8442. Selected articles and recipes, as well as subscription information, are available online at www.cooksillustrated.com. NUTRITION ESTIMATE Per Half Cup: 137 Cal (13% from Fat, 8% from Protein, 80% from Carb); 3 g Protein; 2 g Tot Fat; 1 g Sat Fat; 27 g Carb; 1 g Fiber; NetCrb26; 14 mg Calcium; 1 mg Iron; 150 mg Sodium; 3 mg Cholesterol; Weight Watchers 2 points Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2008 Report Share Posted January 12, 2008 Sounds great! Sonnie >strayfeather1 <otherbox2001 >Jan 12, 2008 6:48 PM > > review: Oven-Baked Brown Rice > >The timing on this post was perfect because I was trying to figure how >to try doing a double batch of rice in the crockpot that someone >posted a while ago and needing to use the crockpot for a big batch of >curry for next week's lunches. I made a double batch of oven-baked >brown rice and it came out great except I will not double the oil next >time (it's a little oily to my taste but that's just me, DH thought it >was delicious). The rice is tender and cooked just right. Thanks for >sharing this one. Rice and curry all next week yay! > >Peace, >Diane > > >COOK's ILLUSTRATED's >FOOLPROOF OVEN-BAKED BROWN RICE >Hands-on time: 10 minutes >Time to table: 80 minutes >Makes 4 cups > >To minimize any loss of water through evaporation, cover the saucepan >and use the water as soon as it reaches a boil. An 8-inch ceramic >baking dish with a lid may be used instead of the baking dish and >foil. To double the recipe, use a 13 by 9-inch baking dish; the baking >time need not be increased. > >1 1/2 cups long-, medium- or short-grain brown rice >2 1/3 cups water >2 teaspoons unsalted butter or vegetable oil >1/2 teaspoon salt > >1. Adjust the oven rack to middle position; heat oven to 375 degrees. >Spread rice in 8-inch square baking dish. >2. Bring water and butter or oil to boil, covered, in medium saucepan >over high heat; once boiling, immmediately stir in salt and pour water >over rice. Cover baking dish tightly with doubled layer of foil. Bake >rice 1 hour, until tender. >3. Remove baking dish from oven and uncover. Fluff rice with dinner >fork, then cover dish with clean kitchen towel; let rice stand 5 >minutes. Uncover and let rice stand 5 minutes longer; serve immediately. > >Reprinted with permission from the May/June 2004 issue of Cook's >Illustrated magazine. For a trial issue of Cook's call 800-526-8442. >Selected articles and recipes, as well as subscription information, >are available online at www.cooksillustrated.com. > >NUTRITION ESTIMATE >Per Half Cup: 137 Cal (13% from Fat, 8% from Protein, 80% from Carb); >3 g Protein; 2 g Tot Fat; 1 g Sat Fat; 27 g Carb; 1 g Fiber; NetCrb26; >14 mg Calcium; 1 mg Iron; 150 mg Sodium; 3 mg Cholesterol; Weight >Watchers 2 points > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2008 Report Share Posted January 13, 2008 I don't use my oven too often because it uses a lot more electricity then my rice cooker. I also make rice in the microwave. Both methods make perfect brown rice. However, I find that I have to watch the rice in the micro because it may boil over. Actually, since I was given a rice cooker I have used nothing else. I just put in the stuff, turn it on and walk away. Naomi ps - I mentioned powered consumme in another post of mine. I like to add 2 TBS of it to my rice cooker. Tasty! Quote Link to comment Share on other sites More sharing options...
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