Whole-grain rice, commonly referred to as brown rice, is much healthier than its white rice counterpart. When bran is removed from rice, making it white, it loses its fiber, vitamins and minerals. Vitamins and minerals can be added back in but they are synthetic. Brown rice retains its natural fiber, vitamins and minerals. It also contains antioxidants, is low in calories and fat, and has no cholesterol. While recommendations vary depending on your sex, age and activity level, for most people, 1 cup of brown rice is equivalent to two-thirds of your daily whole grain recommendation set forth by the U.S. government's MyPyramid.
Step 1
Measure out the amount of rice needed for the number of servings you require, according to package directions.
Step 2
Pour the rice into an oven-safe pot.
Step 3
Touch the top of the rice gently with your thumb and pour water or broth over it until it comes to about 1/2 inch above the first knuckle in your thumb. Mayo Clinic Executive Chef Richard Johnson explains that this is probably more water than the package directions will advise, but that it results in soft, moist rice.
Step 4
Put the pot in an oven preheated to 300 to 350 degrees Fahrenheit.
Step 5
Cover the pot with tinfoil and cook the rice for around 40 minutes. Johnson notes that this method is easier than on the stovetop, which needs more constant attention.
Tips and Warnings
- If you have one, use a rice cooker instead of the pot. Follow steps 1 and 2, then turn on the rice cooker.
Things You'll Need
- Brown rice
- Water or broth
- Oven-safe pot
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