Thanks to Our Best Bites, I have found the perfect way to cook brown rice. Seriously, I will never cook it another way. It was everything I never knew brown rice could be. It even got the stamp of approval from Joel so that’s saying something.
The rice came out light and fluffy with an amazing texture. I always seem to undercook brown rice and it ends up crunchy and unappetizing. But not anymore. After making the rice, I added lime zest and cilantro to make cilantro lime rice so that’s what the green specks are in the photo. I forgot to snap pictures beforehand.
So so so good. I plan on doing this once a week to have brown rice for lunch all week along with some grilled chicken and veggies. Turns out this whole clean eating thing ain’t so bad.
The Perfect Brown Rice
recipe from Our Best Bites
1 1/2 cups brown rice
2 1/3 cups water (you could also use chicken stock for a bit more flavor)
2 teaspoons unsalted butter or vegetable oil
1/2 teaspoon salt
1. Preheat oven to 375 degrees F. Place dry brown rice in an 8×8 pan. Bring water, butter or oil and salt to a boil. Remove as soon as it starts boiling and pour it over the rice. Cover tightly with several layers of foil. Bake for about 1 hour.
2. Remove from oven and carefully remove the foil. Fluff the rice with a fork then cover with a kitchen towel for 5 minutes. This helps collect the steam rather than it collecting on the foil then falling into the rice when you remove it, making it soggy.