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Nutrition Facts
Serving Size 1 (148g) Recipe makes 6 servings
Calories 188
Calories from Fat 29		(15%)
Amount Per Serving		%DV
	Total Fat 3.3g	5%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 393mg		16%
Potassium 103mg		2%
Total Carbohydrate 35.7g		11%
	Dietary Fiber 1.6g	6%
	Sugars 0.4g
Protein 3.7g		7%
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Dinner: Soy Chicken, Green Peas and Brown Rice

AKillian24

Memorial day week

Jenny Frenny

Alton Brown's Baked Brown Rice

Recipe #177017 | 1¼ hours | 10 min prep | add private note

⁽⁷⁸⁾ RATE IT NOW Print Recipe

By: Seedbeads
Jul 10, 2006

This recipe comes from Alton Brown and it's the only way we have rice anymore. My servings are quite a bit smaller than his, though! You can use chicken or veggie broth in place of the water, or add herbs and spices.

SERVES 6 (change servings and units)

Ingredients

1 1/2 cups long grain brown rice
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon salt

Directions

1
Preheat oven to 375ºF.
2
Boil the water and add the butter and salt. Stir to dissolve salt and melt butter.
3
Place the rice in an 8" casserole dish. Pour the boiling water mixture over the rice and stir.
4
Cover with foil and bake on the middle rack for 1 hour.
5
Fluff with fork and serve.
6
This rice also refrigerates and reheats fairly well, but it's best freshly made.

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Featured Reviews for This Recipe

From: Lucky in Bayview

On Nov 20, 2009

Easy and perfect. I've also added mushrooms, minced garlic, dried onion and 1/2 cup of canned pumkin and it was amazing. This recipe is fool proof and can be altered easily. Thanks for posting.

0 people found this review helpful

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From: sydsmama

On Nov 10, 2009

This is a great way to cook brown rice, have made a few times and love it. Have also used olive oil and broth with great results. Thank-you!

0 people found this review helpful

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From: Babzy

On Jan 3, 2007

Great recipe, I gave it 5 stars even though I made 2 changes... I used chicken broth instead of plain water and olive oil instead of butter. Rice was cooked perfectly after an hour and it didn't have that really gritty/grainy or mushy texture my brown rice usually ends up with!

13 people found this review helpful

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From: Keet66

On Apr 24, 2007

Simple and yummy. Can make it Italian with an Italian herb blend, Mexican with some cayenne and cumin to serve with black beans, or Chinese with a bit of soy sauce and ginger.

10 people found this review helpful

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Read all 78 reviews