90 Reviews of Perfect Brown Rice

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!

From: its_me_susan

On Dec 30, 2003

This is the 1st time I have made brown rice! This recipe is really good and was sooooo easy I wasn't intiminated. I added soy sauce & a grilled turkey burger (grilled on George) to the final product... just yummy! I have lets leftover to use in other recipes and/or saute with veggies. I baked it in a regular sized glass lasagna pan. I recommend pouring rice into the your baking dish THEN adding the water and oil.

From: Dorel

On Feb 21, 2004

This was excellent! I halved the recipe for just the 2 of us and froze up the rest. I have tried cooking brown rice before and it always came out gummy. Thanks Susan for the great recipe.

From: ~Leanne~

On Sep 15, 2003

This is hands down the best fool proof way to cook brown rice. I followed the instructions to a tee and it turned out perfect. This is a definate keeper, thanks for posting.

From: LonghornMama

On Jan 26, 2005

Perfect! I made a half recipe of rice in a covered casserole dish and it came out absolutely perfect, light and fluffy with the grains nice and separate. Not at all gummy or watery, just lots of good nutty flavor from the brown rice. Couldn't taste the egg at all. This is the only way I'll make brown rice now. The recipe should be on the Uncle Ben's bag! Thanks, Susan Lee, for a super recipe!

From: justcallmetoni

On Aug 9, 2005

You know a recipe is easy when the most difficult direction is do nothing. I forgot include the oil and don't think the rice suffered for that. My rice took about 75 minutes to cook. Cooking this in a clear glass dish was a great help as I could see the remaining water without stirring. ;-o helped Thanks for a foolproof technique.

From: Kellie in SLO

On Apr 18, 2004

This was very easy to do and voila no more sticky brown rice. Like most of the other reviewers I left a little out to eat and froze the rest. Thanks for posting this.

From: pixiesmom

On May 24, 2004

I was very skeptical about the egg thing - I followed this recipe, only change is that I added beef bouillon cubes to the water - WOW!!! The best brown rice ever! Thanks so much for this recipe! It is a keeper! I will always use this one for my brown rice!!!! It is great by itself, and a great base for recipes like Spinach Rice casserole!!! YUM!!!!

From: Katherine in Alberta

On Jun 13, 2005

Susan this was terrific brown rice. I sauteed onions, fresh mushrooms, black pepper and crushed garlic first. I cut the recipe in half and after I sauted the rice and egg, I added the mushroom and onion mixture. Then I added beef OXO to about 2-1/2 cups of hot water, mixed it all together and covered it for the entire hour. It was wonderful! Thanks Susan for sharing this recipe. Katherine