Lately, I have been missing the taste of rice. Back at home in California, my family used to eat rice basically every other day. However, here in London I don’t have that luxury. Without a rice cooker, I find myself at a loss. Yes, I could cook rice in a pot on the stove, but the results never quite turn out how I intend. Rice cooked in a pot didn’t have that same fluffiness that I remembered with steamed rice. I also am haunted by the time I saw my suitemates scorch a pot while cooking rice because they forgot to watch over it.
So when I went to Chinatown last week, I could only pause and stare longingly at all the rice varieties the store offered. Trudging home empty-handed, I could only think of using pasta as my daily carbohydrate. I didn’t hate pasta, but I missed rice more. While riding the elevator to my suite, though, I suddenly thought of something: brown rice. Brown rice would be my saving grace.
I’ve had this recipe for baked brown rice for a while, but I’ve only used it twice back home. So far in London, though, it’s the only recipe I trust because it works for both short and medium-grain brown rice. Alton Brown originally puts butter and salt to flavor the rice, but I have found that you don’t really need anything. Fool-proof, this recipe literally only requires knowledge of how to boil water. Well, I suppose knowledge of how to work an oven counts if you include details.
Baked Brown Rice
Adapted from Alton Brown
- 1 1/2 cups brown rice, medium or short grain
- 2 1/2 cups water
- Preheat the oven to 375 degrees F.
- Place the rice into an 8-inch square glass baking dish. (I’ve also used 9”x5” and a large casserole dish before)
- Bring the water just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.