Why this recipe works:
For our brown rice recipe, we cooked the rice in the oven to approximate the controlled, indirect heat of a rice cooker, eliminating the risk of scorching. Experimenting with proportions, we discovered why most brown rice is sodden and overcooked: Most brown rice recipes call for a 2:1 water-to-rice ratio. For our brown rice recipe, we found that 2 1/3 cups water to 1 ½ cups rice gave us perfectly cooked rice.
Serves 4 to 6
To minimize any loss of water through evaporation, cover the saucepan and add the rice as soon as the liquid reaches a boil. An 8-inch ceramic baking dish with a lid may be used or a baking dish and foil. To double the recipe, use a 13 by 9-inch baking dish; the baking time need not be increased.
Ingredients
2 tablespoons unsalted butter or olive oil
1 small onion, minced
1 1/2 cups long-grain brown rice, medium-grain brown rice, or short-grain brown rice
2 1/3 cups water or vegetable broth or chicken broth
1/2 teaspoon table salt
Instructions
1. Adjust oven rack to middle position; heat oven to 375 degrees.
2. Heat butter or oil in in an oven-proof medium saucepan or casserole with a tight fitting lid over medium heat; add onion and cook until translucent, about 3 minutes.
3. Add liquid and bring to a full boil; once boiling, immediately stir in salt and rice. Cover pot with lid, put pot in the oven, and bake rice 65-70 min until tender.
4. Remove baking dish from oven, remove lid, and fluff the rice with a fork. Place a clean dishcloth across the pot, replace lid, and let sit for 10 minutes. Uncover and serve immediately.
