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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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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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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > Brown rice
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: puppitypup
On Jun 7, 2009
Wow, thank you so much for posting this recipe, what a difference it makes! My new diet requires all grains to be whole grains, so I've been eating brown rice for the past month and hating every bite. This rice was fluffy and delicate, not soggy or bitter. I added 1 t of no-sodium chicken boullion granules and the flavor was perfect. Next time I'll add some onions too. Definitely a keeper!
From: Samantha in Ut
On May 29, 2009
This is amazing! I love the texture the rice is by making it this way. It is a great base recipe.
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!
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.
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