Here is my recipe for the most perfectly nutty, slightly chewy brown rice and the way I serve it in single portions to fit my healthy eating plan. You may use any brown rice you like as long as it is not quick-cooking rice. It is so easy and delicious, you will wonder why you have been eating white rice all this time! Preheat your oven to 375 degrees.
First, you need a Tablespoon plus a teaspoon of real butter. And a 9 x 13 casserole dish.
Now, you need to pour 4 2/3 cups of water into either a small pot to heat on the stove or a microwaveable bowl. Add your butter and 1 teaspoon of sea salt. Use filtered water if you have funky tasting water. Put it in the microwave or on the stove and heat until just boiling and butter is melted.
While it is heating, pour 3 cups of brown rice into a 9 x 13 casserole dish. Spread it out evenly over the bottom of the dish.
Give the water/butter/salt mixture a good stir and pour over rice in dish. (And by all means, turn baby in Maya Wrap away from the hot water.) Stir the rice gently to settle any displaced rice back into an even layer.
Cover dish wish a DOUBLE layer of foil and seal carefully with your hands all the way around. Place in oven and bake for 1 hour.
Remove from oven and carefully remove foil. Fluff rice with fork and cover with a clean kitchen towel. (I know, sounds crazy, but it is important! Just do it!) Let rest for 5 minutes. Set your timer. Then, uncover rice and fluff again. Allow to sit for 5 more minutes before serving. If I am not eating right away, I allow it to sit for 15 more minutes and then begin the packing and freezing process. This is how I do it:
One heaping 1/3 of a cup spooned into a cheap plastic sandwich bag. Don’t use the nice thick ones. Really.
Flatten and seal by patting vigorously with your hand, creating a single layer of rice. Burp the bag a couple of times to get most of the air out.
Stack the bags of flattened rice (you should have at least 17, up to 20 of them) and store them just like this in your freezer. When you are ready for a serving, grab one of the bags, poke a few holes in it with a fork, and microwave just until it begins to puff up like the bag is going to explode. Remove carefully from microwave and pour onto plate. You may also add it to a hot skillet as an alternative and it will be ready in seconds.
It really is the perfect brown rice! Try it and let me know what you think.
The pictures are courtesy of TrueHeart who blogs pictures only over at http://www.developedphotography.wordpress.com She wasn’t happy with the rushed job in poor lighting I was requiring her to do, so check out her regular work. She will be thrilled to see her blog stats rise with number of views, and I love it when she is happy! Thanks a bunch.