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your brown rice in the oven sounds really good will have to try it..
Pattie
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LOSCUATES
8/30/07 11:50 A
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| I open a can of low salt stewed Tomatoes and pour in a bowl. Add one can of water to bowl. Fill can with brown rice and stir into tomatoes. Add any seasoning YOU like, i.e. garlic, pepper, etc. Put into a baking dish, cover and bake in a 350 oven for 35 to 60 minutes....I find that the altitude you live at is the need for adjusting the time. YUMMM!
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There is a good recipe here on Sparkpeople called Fool Proof Oven Baked Brown Rice submitted by LILDINI.
Freeze the leftovers in serving size containers.
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| I can not even think of making rice unless I use the rice cooker. Mine has a steamer also, so I can cook the rice and steam the veggies at the same time!!
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| I place 1 cup of brown rice in a 1.5 quart casserole dish and pour 1.75 cups boiling chicken stock over it. Cover with aluminum foil and bake at 350 degrees for 50 minutes. Every time I've done this, it comes out moist and flavorful, yet still retain that nutty texture.
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ABCDEFG88PIANO
8/25/07 10:51 P
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| I like to mix brown and white rice. So far it's worked well, and tastes better, too (to me, at least).
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LESLIECOY
8/25/07 11:22 A
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oops - oven should be 375 degrees.
Sorry.
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LESLIECOY
8/25/07 11:12 A
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I found a really great recipe for brown rice that you cook in the oven over at RecipeZaar and use it all the time.
Alton Brown's Baked Brown Rice
1 1/2 cups brown rice ( I use the bulk mix kind )
2 1/2 cups boiling water
1 Tablespoon Butter ( I use Brummel and Brown yogurt type)
1 tsp salt
Pre-heat oven to 350 degrees. Mix all indredients together in casserrole dish, cover with alm. foil and bake for a hour. Flake it up with a fork - wonderful! No Need for special cooker. Which was a real plus for me and my small kitchen!
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PENNYPACKER
8/22/07 3:42 P
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| Hi I have made brown rice in both my rice cooker and on the stove top. Generally it is 1 rice to 2 water ie: 1 cup rice 2 cups water and with brown I add about 1/8/cup more. On the stove boil the water - add the rice, stir once and cover and simmer until water is absorbed about 25-30 minutes- leave it alone do not stir until you re ready to serve. same portions for the rice cooker, seems to work for me
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| i bought a $20 rice cooker/steamer and that seems to be the only way i can get brown rice to come out right. when i don't use that, i cheat and buy the boil-i bags. probably not as good as making brown the normal way, but probably better than white when i'm pressed for time.
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| I had the same problem and now I cook brown rice in my rice cooker only--it takes longer (in my cooker), but it's perfect every single time.
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| If it's mushy that may mean too much water is being used.
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| There are so many recipies that call for brown rice, and I am not having good luck in preparing it. It is always too mushy....what am I doing wrong??? I've tried cooking it on the stove top and in my crock pot. How about wild rice does that compare at all to the brown??? I have better luck with it. Does anyone have any sugeestions????
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