RECIPE FOR BAKED RICE RECIPES

Name: Baked Brown Rice
Prep time: 5 min
Cook time: 1 h 5 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 1/2 cups brown rice, medium or short grain; 2 1/2 cups water; 1 tablespoon unsalted butter; 1 teaspoon kosher salt

BAKED BROWN RICE RECIPE | ALTON BROWN | FOOD NETWORK

Baked Brown Rice Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories side-dish

Total Time 1 hours 10 minutes

Prep Time 5 minutes

Cook Time 1 hours 5 minutes

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon kosher salt

Steps:

Preheat the oven to 375 degrees F.
Place the rice into an 8-inch square glass baking dish.
Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

BAKED RICE RECIPE - NYT COOKING

Baked Rice Recipe - NYT Cooking image

This recipe, from the chef Yotam Ottolenghi, is richly spiced and flavorful, a dish that would pair with almost any grilled or roasted meat. Try it sometime with a Sunday roast chicken and a pile of greens, a comforting spread as the weekend slides away.

Provided by Sam Sifton

Total Time 1 hours 15 minutes

Yield Serves 6 to 8

Number Of Ingredients 8

Ingredients

1/3 cup extra-virgin olive oil
2 heads garlic, cloves peeled
12-14 medium-size shallots, peeled and quartered lengthwise
Zest of 1 lemon
2 whole sprigs fresh curry leaves, left on stem, or substitute a handful of dry curry leaves
2 cups basmati rice
2 teaspoons kosher salt, or to taste
1/2 teaspoon saffron threads, soaked in 2 tablespoons boiling water for 30 minutes

Steps:

Heat oven to 425. Put the oil into a sauté pan set over medium heat. When the oil shimmers, add the garlic cloves, shallots and lemon zest, and cook, tossing occasionally, for about 15 minutes, until the garlic is golden brown and soft. Add the sprigs of curry leaves, and cook for approximately 2 minutes more, or until the leaves are starting to crisp.
Pour the garlic and shallots into a large ovenproof baking dish, approximately 10 by 14 inches, and spread the rice over the vegetables in an even layer. Sprinkle 2 teaspoons of salt over the rice, and then pour 3 1/2 cups of boiling water over the rice. Cover the dish tightly with aluminum foil, and place in the oven for 30 minutes or so, until all the water has been absorbed and the rice is light, fluffy and starting to turn crisp around the edges.
Remove the dish from the oven, uncover and drizzle the saffron and its soaking water over the dish. Re-cover the dish with aluminum foil, and allow it to sit on the stovetop for another 5 or 10 minutes, then serve.

Nutrition Facts : @context http//schema.org, Calories 340, UnsaturatedFatContent 8 grams, CarbohydrateContent 58 grams, FatContent 10 grams, FiberContent 4 grams, ProteinContent 7 grams, SaturatedFatContent 1 gram, SodiumContent 402 milligrams, SugarContent 8 grams

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