Repost of Baked Brown Rice

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Here is a repost of the Baked Brown Rice that you were looking for.

 

 

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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