Then I bought Cook’s Illustrated’s “The Best Light Recipe” cookbook. They had a recipe – and an article – on the merits of baking brown rice, which hadn’t ever occured to me before. Intrigued, I decided to give it a try.
That was years ago. This is still a recipe that I use every week in my kitchen. It doubles and triples just fine. I’ve used organic brown basmati rice from India as well as from California, and they all turn out just great.
1 1/2 c. organic brown basmati rice
1 T. oil (I use light olive oil)
1/2 t. salt
2 1/3 c. boiling water
Preheat oven to 375°. Stir all of the ingredients together in a baking dish. Cover tightly with lid or foil.
Bake one hour. Remove from oven, and stir before serving.
That’s it! Works like a charm every time.
P.S. I have big, Big, BIG news… but I can’t share it here yet! Probably next week. Stay tuned!