Globally, rice is a staple dinnertime favorite for many households. Chock-full of calcium, this side dish is a great add-on to any meal. By baking the dish in the oven, less water is used, producing a fluffier and lighter batch of rice.
Recipe from America's Test Kitchen.
- 3 cups brown rice
- 4 2/3 cups water
- 4 tsp unsalted butter or vegetable oil
- 1 tsp salt
1. Adjust oven rack to middle position and heat oven to 375°F. Spread rice in 13 by 9-inch baking dish.
2. Bring water and butter to boil, covered, in medium saucepan. Once boiling, immediately stir in salt and pour water over rice in baking dish. Cover baking dish tightly with 2 layers of aluminum foil. Transfer baking dish to oven and bake rice until tender, about 1 hour.
3. Remove baking dish from oven and uncover. Fluff rice with fork, then cover dish with dish towel and let rice stand for 5 minutes. Uncover and let rice stand 5 minutes longer. Serve immediately. (Cooked rice can be cooled, stored in plastic bag, and frozen for up to 2 weeks. Reheat in covered bowl in microwave until hot throughout, 3 to 5 minutes; fluff with fork before serving.)
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This recipe was recently featured in Dr. and Chef-Approved: The 5-Day Easy Meal System.
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