review: Oven-Baked Brown Rice - Diane

[Guest guest]

Tell us about your curry that you made to go with this, Diane. Thanks for a

review of this. I always enjoy those great reviews that folks share here.

Judy

-

strayfeather1

Saturday, January 12, 2008 8:48 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