EASY OVEN BROWN RICE
We've been trying to eat healthier lately, and "nutrition empty" white rice has been replaced by brown rice at our house.
Before now, I have only had moderate luck making brown rice. Not only do you have to babysit brown rice on a burner for 40-ish minutes, but the end result can be a little crunchy, (or worse yet), it can be gummy and sticky. Then, of course, there is the dreaded layer of rice that always cements itself to the bottom of the pan (insert frown here).... that's no fun!!
Well, your brown rice "issues" are over!! This super easy method will give you fluffy brown rice every time (with every grain cooked) and NOTHING sticks to the pan.... it is super easy!!
This recipe makes three cups of cooked rice, which is a lot of rice for us empty nesters. So, I divide the leftovers into 1 cup portions and I freeze it. This way you can have brown rice ready in a flash for a weeknight meal (or add it to soups, etc.)
1 1/2 cups brown rice
2 1/2 cups boiling water (or no-salt chicken broth)
1 tablespoon unsalted butter
1 teaspoon kosher salt (optional)
Preheat your oven to 375° and spray an 8" x 8" baking dish with vegetable spray.
Put the dry rice in the prepared baking pan. Heat the water, butter and salt until it just comes to a boil, then pour over the rice and stir everything, just enough to get the rice to an even level i...
Source:
coleens recipes
URL:
http://coleensrecipes.blogspot.com.es/
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