Perfect Brown Rice

I murder brown rice. Literally, it tastes like crunchy oats unless I make it this way.

Perfect Brown Rice

1 ½ c brown rice
2 1/3 c water
2 tsp + 6 tbsp butter, div
½ tsp salt
2 tbsp coconut oil
opt. spices & herbs


Adjust oven rack to middle position. Preheat oven to 375 degrees. Spread rice in an 8-inch square baking dish. Bring water and butter or oil to a boil, either in a saucepan or in the microwave. Keep an eye on it and take it off heat immediately after it starts boiling. Immediately stir in salt and pour water over rice in baking dish. Cover baking dish tightly with 2 layers of foil, or heavy-duty foil. Transfer baking dish to oven and bake rice until tender, about 1 hour.

Remove baking dish from oven and uncover. Fluff rice with fork, then cover dish with kitchen towel and let rice stand for 5 minutes. uncover and let rice stand 5 minutes longer. Heat a large skillet to medium-high and add 6 tbsp butter and 2 tbsp coconut oil. Don’t be stingy. As the oil sizzles, throw in your favorite spices and herbs for flavor. Finally, add the dry grains in a flat layer on the skillet and coat them with the mixture. Stir constantly until golden and in minutes, they’ll be cooked to perfection.

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