Perfect brown rice

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  • kmbrooks15
    kmbrooks15 Posts: 941 Member
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    I recently found a recipe for brown rice that I like a lot that uses chicken broth, EVOO, and salt. Super easy. I bake it when I have other stuff in to bake, and I can eat off the dish for a week. I added herbs to mine, too.
  • socajam
    socajam Posts: 2,530 Member
    edited May 2016
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    RobinvdM wrote: »
    I follow instructions on packages so when the brown rice says boil then simmer for 45 minutes, then thats what I do. And most often it comes out hit or miss. I use covers, I watch the temps. I stir from time to time to ensure all rice gets sort of equal simmer time. I like the oven suggestion, but wouldn't do it as a stand alone dish- too much oven time for just a side. If I were cooking an oven meal, then halls ya. Ive been meaning to look into getting a rice cooker, though. I just don't know what's actually worth the investment.

    Cooking in the oven is never hit or miss. You hit the target all the time, evenly cooked grains to perfection.

    I do agree that its best to have other things in the oven to save money. But I am one of those who would just put my rice in the over regardless. I have not cooked rice on the stove top for over 25 years, would not know where to start now -yes its sad.

    Also in the oven you do less stirring, one stir to blend everything before cooking and that's it.
  • melissa6771
    melissa6771 Posts: 894 Member
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    enterdanger wrote: »
    I like my brown rice done in the oven, but I never do just plain brown rice in the oven. I make the Thug Kitchen Spanish rice recipe frequently.

    Ingredients:
    1/2 onion, chopped
    2 large tomatoes, chopped (about 1 1/4 cups)
    3 cloves garlic, minced
    1 jalapeno, minced
    1 tablespoon tomato paste
    2 1/2 cups vegetable broth
    2 cups long-grain brown rice
    1 1/2 tablespoons olive
    1/2 teaspoon of sea salt
    1 cup corn kernels – frozen is fine
    1 cup green peas – frozen is fine
    1 tablespoon lime juice
    1/4 cup chopped fresh cilantro

    Preparation:
    Preheat oven to 375F. Grab a 9×13 inch glass or ceramic baking dish.
    In a blender or food processor, combine the onion, tomatoes, garlic, jalapeno, and tomato paste and let it run in the blender for about 30 seconds. Pour that into a medium saucepan, mix in the broth, and let it come to a simmer over medium heat.
    While the tomato mixture is heating up, spread the rice over the bottom of the baking dish and drizzle the oil and salt over the top.
    When the broth mixture is at a gentle simmer, pour it over the rice, stir it up so everything is mixed, then cover tightly with foil and put in the oven. Let this bake for 1 hour. Try not to check on it because every time you do you’ll be letting out precious steam and your rice will be undercooked. Just keep the oven at 375 and you’re all good.
    After 1 hour, pull out the baking dish and fluff the rice around with a fork so everything is mixed back in. If the rice isn’t all the way cooked, add another 1/4 cup broth or water, cover, and bake it for another 10 minutes or so. Fold in the corn, peas, lime juice and cilantro and mix well. Add a pinch more sea salt if you need it.

    That sounds amazing. I'm going to try it. I do the Goya rice and peas recipe a lot when I cook rice. I'll have to find the recipe I adopted from it. Rice, onions, peppers, tomato paste, pigeon peas, lite coconut milk, Goya season seasoning, etc. yummy.
  • melissa6771
    melissa6771 Posts: 894 Member
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    RobinvdM wrote: »
    I follow instructions on packages so when the brown rice says boil then simmer for 45 minutes, then thats what I do. And most often it comes out hit or miss. I use covers, I watch the temps. I stir from time to time to ensure all rice gets sort of equal simmer time. I like the oven suggestion, but wouldn't do it as a stand alone dish- too much oven time for just a side. If I were cooking an oven meal, then halls ya. Ive been meaning to look into getting a rice cooker, though. I just don't know what's actually worth the investment.

    Robin, that's the problem, it is hit or miss. Not with the oven method though. And, you should never take the cover off or stir rice when it's cooking, the steam is what cooks it and you lose all the heat and steam by doing that.

    For the rest of you saying you wouldn't turn on the oven for a side... First of all, a lot people cook enough for more than one meal at a time. Second, I think you think your oven uses much more energy than it actually does.

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