High-Altitude Oven Brown Rice
This easy High-Altitude Oven Brown Rice is fluffy and fully cooked without water left behind.
Servings 4
Equipment
- oven-safe ~8 x 8 dish with lid or foil to cover
- pot or kettle to boil water
- oven
Ingredients
- 1 ½ cups brown rice medium or short grain
- 2 ¾ cups water
- 1 TBSP olive oil
- up to 1 teaspoon kosher salt optional, less if salt sensitive, might want to skip if making this to use in fried rice. I prefer no salt.
Instructions
- Preheat the oven to 350° F.
- Place the rice, oil & salt (if using) into ~8" x 8" oven-safe baking dish.
- Bring the water 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 oven-safe lid or heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour & 5 minutes.
- After 65 minutes, remove from oven, remove lid or foil and fluff the rice with a fork. Serve immediately or store.
Notes
Nutrition Information is approximate.
Will this oven method work at sea-level?
I've adapted the recipe from a person I trust as much as you can trust a person you've never met. It's from the amazing Alton Brown. If you are at sea-level, I suggest making the original Alton Brown recipe with olive oil instead of butter to make it vegan & lower the salt if you are salt sensitive click here for that recipe.
People have varied preferences with rice
For mile-high altitude 2 & 3/4 cups water delivers what most people would be happy with for rice texture—both people in this household included.
However, You may want to play with the amount of water adjusting 1/4 cup up or down from 2 & 3/4 cups depending on your preference; less water for firmer rice & more water for softer rice.
Rice
You can prepare short, medium, or long grain rice this way.
Salt
I've made many test-batches for this post. I found 1 teaspoon of salt to be on the too salty side. I'm salt sensitive. I don't eat a lot processed or restaurant foods and this is partly why I have a low tolerance to sodium.
Additionally, please consider what you are eating the rice with. If it's salty or flavorful, there probably isn't much need for much salt, if any in the rice. If you are turning the rice into fried rice, I would skip the salt.
www.planttestkitchen.com