Guest guest Posted January 20, 2008 Report Share Posted January 20, 2008 Hi Anita, Deb posted this recently. I made it once already & it's great. I'm making it again today for lunches next week. Peace, Diane http://kitchen-parade-veggieventure.blogspot.com/2006/03/by-request-cooks-illust\ rateds.html 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 , " heartfeltendeavors " <heartfelt wrote: > > > , Anita <anita4wfb@> wrote: > > > > Hi, > > > > How do you make rice in the oven? > > > > Anita > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2008 Report Share Posted January 20, 2008 Another satisfied customer recommends this rice method - I used short-grain brown rice, and it came out perfectly! > 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. > Alex Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2008 Report Share Posted January 24, 2008 Thanks! strayfeather1 <otherbox2001 wrote: Hi Anita, Deb posted this recently. I made it once already & it's great. I'm making it again today for lunches next week. Peace, Diane http://kitchen-parade-veggieventure.blogspot.com/2006/03/by-request-cooks-illust\ rateds.html COOK's ILLUSTRATED's FOOLPROOF OVEN-BAKED BROWN RICE Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.