Perfect Brown Rice

From: Surie

On Oct 5, 2009

This turned out great! I used chicken broth instead of water. The texture was so fluffy and not gummy at all. I don't think I will cook brown rice any other way.

From: Cookin' KittyQ

On Oct 5, 2009

This recipe seems pretty good. When putting the baking dish in the oven (I used a large dutch oven, because it was all I had on hand that seemed like a safe bet for the depth required to hold 3 cups of rice. Anyway, I reflexively put the lid on and cooked it covered for the full hour. My rice turned out well for the most part, but was a bit stickier than I would have liked in some areas. The whole dish was pretty wet half-way through when I went to put the foil on. I ended up cooking it closer to nearly 1 hour and a half. Did all others who tried the recipe, not cover the rice for the first half hour? I'd be curious to know if this is what contributed to my less than perfect Perfect Brown Rice. I will try again without a lid next time. (For the first half hour). Thanks! Kathryn

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!