Baked brown rice [Alton Brown] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 159) by Kristen Miglore

  • brown rice

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spiced braised lentils & tomatoes with toasted coconut [Melissa Clark]

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on February 29, 2024

    This truly is a genius recipe. It takes longer than my rice cooker but the resulting fluffy brown basmati rice is worth it.

  • TrishaCP on January 06, 2023

    This technique worked really well and I will definitely use it again.

  • Cfoley12000 on February 24, 2022

    I found this to be dry and would add more water next time. It’s a nice concept.

  • rionafaith on April 18, 2020

    This takes an hour to cook but has a really nice result. Chewy with some nice crispy bits at the very corners. I used a pyrex dish that has a matching lid instead of covering with foil and it was a tight enough fit to work well.

  • FJT on February 11, 2020

    This worked quite well. I did slightly less than the recipe states: half a box of brown basmati (250g) with 520ml water, some ghee and salt for 50 minutes at 190C and next time I would add a smidge more water. Very easy way to cook brown rice.

  • michalow on August 30, 2018

    Perfect every time.

  • stockholm28 on January 16, 2016

    Excellent technique. The rice was nutty and a bit chewy.

  • Zosia on December 10, 2015

    Too late I realized I didn't have enough medium grain rice to make this so used long grain brown rice instead. It still worked but the rice was done a bit sooner, after 50 minutes. I omitted the salt and used low-sodium chicken broth in place of water. I'll definitely use this method again.

  • Gio on December 02, 2015

    Pg. 59. Not quick but certainly easy and the outcome is a well-flavored side dish of nutty, slightly chewy brown rice. We used clarified butter instead of plain unsalted, but otherwise followed the recipe as written. Ordinarily I would have used chicken broth as the cooking liquid but here we used water. Ultimately a good side dish with a healthy tasty grain that's worth a redo.

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