Brown Rice with Parmesan, Lemon, and Herbs

4 comments

Appears in Cook's Illustrated May/June 2004

Forget the instructions on the back of the bag, unless you want scorched or mushy rice.

SERVES4 to 6

TIME1¾ hours

WHY THIS RECIPE WORKS

For our brown rice recipe, we cooked the rice in the oven to approximate the controlled, indirect heat of a rice cooker, eliminating the risk of scorching. Experimenting with proportions, we discovered why most brown rice is sodden and over...

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