Perfect Brown Rice

From: Chef #841103

On Jun 18, 2008

I was very skeptical of this recipe because of the eggs. I was worried, but followed the directions and it turned out perfect!! I did end up baking it for a total of 70 minutes. Thanks for a great recipe.

From: Chef #846355

On May 24, 2008

I wonder if I'm the only one (likely!) who covered my rice 30 minutes into it's cooking time ! Reading the reviewers who rated this lowest, I think there were others. When I checked my rice after one hour, there was so much water left that I was sure I'd made a mistake. So I uncovered it and cooked it another 30 minutes UNCOVERED. I realize I was supposed to follow the directions in full, IN ORDER, rather than read ahead and try to interpret that way! I'm used to reading the entire recipe first though so that's what happens when you try to make Perfect Brown Rice For Dummies! Now my rice is yummy, rescued. Cool recipe. I used one cup of chicken broth from a home Kosher'd roast chicken (fat skimmed off the top), and the rest water. I think I"ll use less water next time.

From: KITTENCAL

On Mar 5, 2004

Hi Susan, I made your brown rice recipe...it turned out wonderful..I just love rice baked in the oven, I think that it just brings out more of the flavor. I browned the rice in 2 eggs as stated, but the only other change I made was, instead of water, I used low-sodium chicken broth, and after the rice was finished cooking, I added fryed onions and mushrooms, just to kick it up a notch!...Wonderful recipe, thanks

From: dale!

On Sep 19, 2003

This rice came out perfectly, just as you say! It was hard to resist the temptation to stir, but I managed to get through it! As I have to fiddle with most recipes, I used egg whites only and left out the oil and it was still perfect and no detectible egginess. I used 1 cup straight away and the remaining 7 cups I have put in zip lock bags to freeze for easy future use. Thanks!