Once you have baked rice, you will never go back to the stovetop! It’s healthy, flavorful and requires little work for a consistent and perfect result.
Recipe Type: Side
Why is this rice so good? The secret to baking the rice is the consistent temp – unlike the stovetop where you can never achieve the same result. Make sure you have boiling water and chicken broth (by the way, the combination of the two makes the rice so much tastier). The boiling liquid to kick start the cooking process. Did you know that rice freezes really well? So, yes this recipe makes a lot, but I toss half of the cooked rice in a Ziploc bag and throw it in the freezer. Happy cooking!
- 3 cups Brown rice
- 2 ½ cups Chicken Stock
- 2 ½ cups Water
- 4 tbsp. Canola oil
- 1 tsp. Kosher salt
- 1 tsp. Garlic Powder
- Preheat oven to 375:
- Prepare the rice: Measure brown rice in a casserole dish.
- Make the broth: Pour the chicken broth, water, canola oil, kosher salt, and garlic powder in a small stockpot. Heat on high until boiling. You can also do this step in the microwave! Immediately remove from heat and pour into the casserole dish. Mix thoroughly.
- Put it in the oven: Cover tightly with foil and put into the oven. Cook for 60 minutes. Remove from oven, pull back the foil. Two results can happen now – one, if the liquid has been completely absorbed, fluff with a fork and allow to sit for 10 minutes. Two – if there is any liquid left in the pan, then re-cover and put back in the oven for an additional 5 minutes. Then remove, fluff with a fork and let sit for 10 minutes before serving.
I always use a aluminum pan when cooking rice. Why? It just conducts heat better than a Pyrex dish and the rice does not stick to the bottom of the pan.[br]You can use a glass baking dish, just be sure to spray the dish with canola spray before starting the recipe.