Perfect Brown Rice
Find a Conversation
Perfect Brown Rice
| Fri, 05-20-2005 - 10:25am |
3 cups brown rice
2 eggs
6 cups water
1 tablespoon olive oil
Preheat oven to 350*.
Saute brown rice with 2 eggs, stirring constantly over medium heat until mixture is dry.
Add water and oil and pour into deep larger baking dish.
Bake at 350* for one hour.
DO NOT STIR!
DO NOT POKE!
DO NOT DISTURB!
Bake for 30 minutes, cover rice with foil and bake addition 30 minutes.
I like to make a batch of this when I am planning something like stir-fry for dinner. I use some that night for the meal. I place some in the fridge for use in the next couple of days. The rest I put in zip-lock bags and freeze. The next time I need rice I simply defrost a bag and reheat in the microwave.

This is where I found mine - and this is the world's easiest, always perfect brown rice!
Perfect Brown Rice#56242
Ooops sorry I didn't mean to repost the recipe itself, just the link (lots of reviews in there)!!!
Ok, so you mix the eggs, scrambled I presume, with the dry rice and saute it.
I made the brown rice and it does seem perfectly done. However, there is a lot of water left still. Is that normal? I think I will put some onion and garlic in it next time and maybe do half chix broth to flavor it some. But it did come out good!
Thanks for the tip. Norma