BEST baked brown rice
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- To minimize any loss of water through evaporation, cover the saucepan and use the water as soon as it reaches a boil. An 8-inch ceramic baking dish with a lid may be used instead of the baking dish and foil. To double the recipe, use a 13 by 9-inch baking dish; the baking time need not be increased.
- 1 1/2 cups long-grain brown rice , medium-grain brown rice, or short-grain brown rice
- 2 1/3 cups water
- 2 teaspoons unsalted butter or vegetable oil
- 1/2 teaspoon table salt