Brown Rice - Foolproof Recipe

This excellent recipe for Brown Rice was recently published by the Montreal Gazette in an article by Susan Schwartz on February 15th, 2011 (see link below). Some of us have experienced disappointing results with this natural grain - this ‘foolproof’ cooking method comes from a very reliable source, Cook’s Illustrated. This healthy recipe makes more than 4 cups of rice and can be prepared in an 8 inch square glass Pyrex dish. The 'foolproof' aspect of this recipe ensures fine texture and great flavor every time.

You can double the recipe using a 9 x 13 inch baking dish - baking time remains the same.

Ingredients:

• 1 1/2 cups (375 mL) long, medium, or short-grain brown rice, (Susan Schwartz prefers brown basmati rice for this recipe)
• 2 1/3 (575 mL) cups water (this makes rice with a bit of a 'bite'; for more tender rice, increase liquid to 2 3/4 cups liquid)
• 2 teaspoons (10 mL) unsalted butter or vegetable oil
• 1/2 teaspoon (3 mL) salt
• Optional: (my own preference): 1 small onion, finely chopped

2. Bring water and butter or oil to boil, covered, in medium-sized pot over high heat; once boiling, immediately stir in salt and pour water over rice. Add onion, if desired. Cover baking dish tightly with doubled layer of foil. Bake for 1 hour, until tender.

3. Remove baking dish from oven and uncover. Fluff rice with dinner fork, then cover dish with clean kitchen towel or a couple of layers of paper towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve.

Link: http://communities.canada.com/montrealgazette/blogs/ shopchopeat/archive/2011/02/15/scrumptious-slow-cooked-stew-and-fabulous-foolproof-brown-rice.aspx

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