Before now, I have only had moderate luck making brown rice. Not only do you have to babysit brown rice on a burner for 40-ish minutes, but the end result can be a little crunchy, (or worse yet), it can be gummy and sticky. Then, of course, there is the dreaded layer of rice that always cements itself to the bottom of the pan (insert frown here).... that's no fun!!
Well, your brown rice "issues" are over!! This super easy method will give you fluffy brown rice every time (with every grain cooked) and NOTHING sticks to the pan.... it is super easy!!
1 1/2 cups brown rice
2 1/2 cups boiling water (or no-salt chicken broth)
1 tablespoon unsalted butter
1 teaspoon kosher salt (optional)
Preheat your oven to 375° and spray an 8" x 8" baking dish with vegetable spray.
Put the dry rice in the prepared baking pan. Heat the water, butter and salt until it just comes to a boil, then pour over the rice and stir everything, just enough to get the rice to an even level in the pan. Then cover the pan with aluminum foil.
COVER PAN TIGHTLY
I use heavy duty aluminum foil and crimp the edges tight on all four sides. It is important that you trap the steam in the pan. If I use a baking dish that has a lid, I still use the foil under the lid.
Bake at 375° for one hour. After an hour, remove the pan from the oven and take off the foil. Fluff the rice with a fork and that's it!!