Alton Brown's Baked Rice

[bestofour]

Preheat oven to 375º

1-1/2 cups long grain brown rice not quick rice (which I had a heck of a time finding-everything is instant)

2-1/2 cups water or broth (I used chicken broth)

1 tbs butter

1 tsp salt

Bring the water, butter and salt to a boil

Put dry rice in 8" casserole dish

Pour boiling water or broth mixture over rice

Cover and cook 1 hour then fluff with a fork.  I covered with foil.

I added a little more broth because it was a tad dry when it came out of th oven. Next time I'll add it before I bake it. You can also stir in a little more butter after it's baked if you like.


it sounds plain as can be but tastes great.

[Jessica]

Thanks, Sheri.  I will have to try this.

[duh]

I'm going to try it too.  I just have to find my rice lol.

[barleychown]

I tried this and loved it! I did stir a spoonful of "better than bullion" in to the water, and topped the rice with chicken breasts. Popped in into the oven, and we went for a long walk. 

It was mostly finished when we got home, I just added some seasoning to the breasts and served alongside a salad.

Thank you for sharing it, Sheri!

[Penny]

Good one!

[bestofour]

Ginger tried this and wasn't impressed.  I like it a lot.

[Jessica]

I was going to make this tonight but I guess I don't have the right rice.  Do you think I can use basmati rice? 

[Tina]

I am very sure that you can, Jessica. Baked rice is very similar. Basmati may cook a little quicker than brown rice though. So watch and adjust cooking times.

[Jessica]

Thank you, Tina.  I will give it a shot.

[Triss]

It should work Jessica.  I interchange all of my rices a lot. 

[Jessica]

Basmati is the only other kind I have besides instant.  I will have to get some others on hand. 

[Tina]

Jasmine rice is my absolute favorite.

[Jessica]

I have not had it.  I will have to try it.  What do you eat it with, Tina?  Or how do you cook yours?

[Tina]

I mostly stove top steam mine, Jessica, in water or broth. But I have used my rice cooker as well. I really love it best by itself with butter. It cooks in individual long grains that do not stick together much or clump. But that means it is not the best rice to serve and pour gravy over. You end up with a lake of gravy on your plate with little rice canoes floating in it.  Or it is not the best for serving with an ice cream scoop and hoping for a nice snowball presentation. Not sticky enough.
I can rarely cook some without sticking my fork in the pot as the aroma wafts up over my face. It calls me like flowers in the distance make you want to follow your nose.
It is a white rice so not as beneficial nutritionally as the brown rice. Once it is cooked I use it many ways, even as 'canoes' if need be. But by that time it is half gone anyway. Also good in soups.

[Tina]

A favorite meal of mine for a crowd.
Hawaiian Haystacks
Cook up a huge mess of rice
Brown a lot of hamburger (flavored with onions and anything you like, really) Or use pork or chicken or beef all cooked and in small pieces.
Open a can or two of pineapples
Have bowls of coconut, cashews, oriental crispy noodles, bell peppers, snow peas and anything else you can think of either cooked or raw that will complement it.
Have guests begin their plates with a layer of hot rice covered with hot meat and go along adding layers of whatever they like on top. Have soy sauce and some other type of oriental sauce to add on top. Grab a chair and dive in.
The jasmine rice works well here.

[Jessica]

Yummy!  Sounds great, Tina!