Dietitian's Top Pick: Brown Rice and Baked Brown Rice Recipe

Brown rice – perhaps you have heard by now that brown rice is better for you than white rice.  We have even discussed this here on our blog.  As we focus on how to build a Healthy Heart Cart this month, it makes sense to discuss brown rice again.  Thus, today’s Dietitian’s Top Pick is brown rice.  Thanks to its increased amount of fiber, vitamins and minerals, brown rice has a NuVal score of 82 and carries a Heart Healthy Tag.  However, since the bran layer is left on the brown rice water will need more time to penetrate that layer.  Thus, some people struggle with the increased amount of time to cook brown rice.  White rice tends to be preferred by many since it cooks faster and fluffier.  But what if I gave you a great, easy way to cook up some fluffy brown rice?  Admittedly, it takes more time.  But, the ease of the recipe makes up for the time.  I like it because it’s a baked rice recipe!  

That means no mess on the stovetop when the water overflows (which I somehow always manage to do)!  Enjoy!

All you need for this recipe is brown rice and water (and salt if you desire).

Place 1 ½ cups rice into an 8x8 dish.

Pour 2 ½ cups HOT water over the rice.

Cover with foil and place in oven at 375 degrees. 

Bake for 1 hour; remove from oven.  Enjoy your fluffy brown rice!

Baked Brown Rice

1 1/2 Cups Brown Rice
2 1/2 cups HOT water
1 tsp. Salt (optional)

Preheat oven to 375 degrees F.
Place rice into a 8 inch square dish.  Pour hot water over the rice, and sprinkle the salt over the rice if desired.  Quickly cover casserole dish with tin foil and bake on middle rack for 1 hour.

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