Oven-baked brown rice from The New Best Recipe, All-New Edition with 1,000 Recipes (page 215) by Cook's Illustrated Magazine

  • brown rice
  • Serves : 4-6

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Notes about this recipe

  • Rella on November 03, 2011

    I made this receipe with Tilda Basmati rice11-3-11 following the receipe. I did not use a pyrex 8x8 with foil as suggested; but, I used a stainless steel high-sided skillet with the bottom measured exactly 9" round. I used the skillet for another reason: the fact that it has a lid that fits, whereas I didn't want to use aluminium foil. The rice in the bottom of the pan IMO stuck no more than rice would have stuck to a pyrex pan. The skillet will have to be soaked and will have to be washed by hand; whereas a pyrex could be soaked and added to the dishwasher. For some reason, I like my method of baking in a skiller with its appropriate cover.

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