Why is my rice mush? - Page 2

[Beppie]

OH, and as the pp said, NEVER stir your rice while it's cooking! I never stir either white or brown rice, absolutely not The lid must be on tight the entire time.

[puffingirl]

Originally Posted by californiajenn

I promise that cooking your rice in the oven will result is perfection EVERY time! I use Alton Brown's recipe.

http://www.foodnetwork.com/recipes/a...ipe/index.html

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

This method is great! I use just a little less water (2 1/3 cups) and use olive oil instead of butter. Comes out great every single time.

[MrsMike]

Wow! So many different options for cooking rice here. I'm going to try a lot of them...baking being the first. I haven't tried again since writing this. I *think* I did stir it once or twice. As for the simmering - the lowest I can get it to go is "low heat." I have to bypass simmer and high and get to low heat. Simmering is not working. I don't know if it's a pilot starter problem (need maintenance to look at it). I am going to get a simmer plate/diffuser to see if that helps. Again, I thank everyone for the help. :-)

[MrsMike]

Oh poo. I wanted to make this tonight. I don't have aluminum foil. Do I HAVE to cover it with aluminum foil?

ETA: Found foil. Made rice. Unknown if it was successful as my baking dish shattered inside my oven. It was pyrex. Oven was set for 375. No clue what happened. Perhaps I'm not meant to have rice.