Any kind of brown rice will work, including jasmine,
basmati, long-grain, short-grain, pink, or black.
Rice, water, salt amounts
1 cup rice, 1 1/2 cups water, 1/2 teaspoon salt
1 1/2 cups rice, 2 1/3 cups water, 1/2 teaspoon salt
2 cups rice, 3 cups water, 1 teaspoon salt
2 1/2 cups rice, 3 7/8 cups water, 1 teaspoon salt
Preheat
oven to 375°F. Bring water and salt to a boil in an ovenproof lidded
dish (I use an enameled Dutch oven). If you don't have one, you can
transfer to an oven-safe lidded dish, or even use foil instead of a lid.
Add
rice and return to a rolling boil. Cover and transfer to oven. Bake 30
minutes at 375°. Then turn oven off (leave door shut) and let cook for
30 minutes more.
Remove rice from oven and fluff up
with a fork. The rice around the edges might be harder; stir well to
incorporate and cover 5–10 minutes longer.
This freezes well. Thaw and heat in microwave.
Serves: 1 1/2 cups serves 4
Total time: 90 minutes
