Notes: You can double this recipe using a 13x9 dish instead. Double the ingredients. The other instructions don’t change. I use chicken stick instead of water. Lastly I sauté onions in the pot then bring the stock to a boil. This will keep warm for a while and freezes really well.
Serves: A lot - probably 8 cups of rice at least
Ingredients: <the ingredients provided generally in the order they are used, including any prep>
- 1 ½ cups long-grain brown rice, medium-grain brown rice, or short-grain brown rice
- 2 ⅓ cups water
- 2 teaspoons unsalted butter or vegetable oil
- ½ teaspoon table salt
Program: <list of steps>
- Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch-square glass baking dish.
- Bring water and butter or oil to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in salt and pour water over rice. Cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.
- Remove baking dish from oven and uncover. Fluff rice with dinner fork, then cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.
Variations:
- I usually double the recipe
Log:
- First Made: Don’t remember
- Last Made: Regular rotation
Tags:
- Meal: Side
- Special: Regular_Rotation, Bulk, Easy
- Sidebar:
- Source: Cooks
Version: Version 1.3
