Perfect Brown Rice Tip

Okay, I found this on OurBestBites.com and they posted it on their Facebook page and I was utterly intrigued because every time I've tried to cook brown rice (you know, the real stuff that cooks for 50 min?!) it always didn't cook right, either I didn't cook it long enough, or it was too mushy cause it cooked too long.... never perfect. This was bad because we eat rice.... a LOT! my husband loves Rice and would eat it every day if he could. I hate using white rice because there is no nutritional benefit, and I hate spending a fortune on minute rice when the real stuff is so cheap (even if it takes a little longer to cook, to me it's worth it). So when I saw this tutorial I couldn't wait to try it.... I actually tried it that same day they posted it :) let me say that it worked AMAZING!! I have since used this method 4 times and will continue to cook my rice this way the rest of my life! My brown rice has cooked perfect and I don't have to sit and listen to my pot lid splattering everywhere while my rice boils for an hour :)

If you need a new method to cook brown rice, try this. I don't think you will be disappointed!!

1 1/2 cups brown rice
2 1/3 cups water (you can use chicken broth for added flavor)
2 tsp unsalted butter or vegetable oil
1/2 tsp salt

{You can double this too, which is what I've been doing. Just put it in a 9x13 pan instead and cook it the same amount of time}
Preheat oven to 375. Spread the rice in an 8 inch square pan. Bring water and butter/oil to a boil, either in the microwave or in a saucepan. Take it off the heat as soon as it starts to boil, then immediately stir in salt and pour water over rice in pan. Cover pan tightly with 2 layers of foil or heavy-duty foil. Bake until tender, about 1 hour.
Remove from oven and uncover. Fluff rice with fork, then cover dish with a kitchen towel and let rice stand for 5 minutes. Then uncover and let rice stand 5 minutes longer. Serve.

**The reason this works so great is how it gets covered with a dish towel at the end. Instead of using a lid that will let the condensation drip back into the rice (causing problems... my problem) the towel soaks in all the moisture instead of letting it fall back into the pan.