Thursday, May 13, 2010

I use the following Cook's Illustrated method:

1 1/2 cups long-grain brown rice or medium-grain brown rice, or short-grain brown rice
2 1/3 cups water
2 teaspoons unsalted butter or vegetable oil
1/2 teaspoon table salt

Bring the water and oil to a boil and immediately at the salt and pour it over the rice in a casserole dish. Cover tightly with double layer of foil and put in a preheated 375 degree oven for one hour. Immediately take it out of the oven, fluff it with a fork, cover with a towel for five minutes.