I know when I first started buying my brown rice in bulk from my co-op, I had never made a successful batch of rice! I tried a wide variety of times and liquid amounts, but to no avail. The only benefit was that my chickens were receiving a lot nourishment! However, thanks to finally receiving a wonderful recipe, my husband is finally pleased and I am no longer anxious when making a rice meal. I assume perhaps others have had the same experience and are in need of a solution.
Due to it's low-phytate amounts, it isn't absolutely necessary to soak brown rice; however, because of the effect of phytates on the thyroid, I intend to experiment with soaking the rice in the near future. In the meantime, here is my very effective long-grain brown rice recipe, in two serving amounts, courtesy of Alton Brown at Food Network. This recipe allows you to make quite a bit of rice, so you'll have some left to conveniently freeze for another meal. You can easily halve the recipe, if you don't want to make so much.
Ingredients:
Large Serving
5 cups liquid (half water/half broth)
2 Tbsp. butter
2 tsp. salt
3 cups brown rice
Put rice in a greased 9"x13" baking dish. In a pot, bring water, butter, and salt to a boil and stir to dissolve butter and salt. Pour over the rice. Cover tightly with foil and bake on a middle rack for one hour at 375 degrees. Then fluff with a fork.
Written and submitted by Rachel
