Cooking brown rice has been a struggle for me. I overcook it and it is mushy, under cook it and is crunchy. Rice cookers have not been the solution to this problem either. I found this recipe from America’s Test Kitchen, which bakes the brown rice in the oven in a covered casserole! Success at last and this method yields a nice nutty, fully cooked rice that is pure perfection!. I added dried parsley and dried garlic for additional flavor. I found my covered stoneware did a fantastic job of steaming the rice in the oven, but a Pyrex dish covered in foil will do the job according to ATK.
Baked Brown Rice
adapted from The Best of America’s Test Kitchen 2009 page 78
- 1 1/2 cups brown Basmati rice
- 2 1/3 cup boiling water
- 1 Tbsp olive oil
- 3/4 tsp salt
- 1 Tbsp dried parsley flakes
- 1 tsp dried minced garlic
Preheat the oven to 375°F.
Place the Basmati rice in your stoneware (one that has a lid would be perfect). Add 2 1/3 cups boiling water to the rice, add olive oil, salt, dried parsley and minced garlic and stir. Cover with lid (or foil, doubled to ensure a good seal).
Bake at 375 °F for 60 minutes. Remove from the oven, remove the lid. Fluff the rice with a fork. Cover the casserole with a clean kitchen towel and allow to steam for 5 minutes. Remove the towel and allow to sit uncovered for 5 more minutes and then serve.
I will be baking my brown rice from now on! This is the way to cook it. Thank you once again America’s Test Kitchen.