Grannys Brown Rice Recipes

BAKED BROWN RICE

Steps:

• 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.

PERFECT BROWN RICE

Steps:

• Rinse the rice in a fine-mesh sieve under cold water for 30 seconds. Drain.
• Combine the rice, salt and 2 cups water in a wide, medium saucepan and bring the water to a boil. Reduce the heat to low, cover and simmer until all liquid is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

EASY OVEN BROWN RICE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place rice, salt, and butter in a casserole dish that has a cover. Pour boiling water over rice; stir.
• Cover and bake in preheated oven until liquid is absorbed and rice is tender, about 1 hour. Remove from oven, fluff with fork, and serve hot.

GRANDMA'S RICE DISH

Steps:

• Preheat oven to 350°. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain., Stir in rice, tomatoes, corn, olives, bacon and seasonings; heat through. Stir in 1 cup cheese until melted., Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Toss bread crumbs with butter; sprinkle over top., Bake, uncovered, 15-20 minutes or until cheese is melted.

MASTER RECIPE: BROWN RICE

Steps:

• The Right Ratio: Trust us: Though it's printed on the package, the standard 2-to-1 ratio makes mushy rice. For long-grain brown rice, use 1 1/4 cups water to 1 cup rice. For short-grain, use 1 1/2 cups water.
• Quick Cooking Time: Bring rice, water, and salt (1/4 teaspoon per cup of rice) to a boil. Cover, and reduce to a slow, steady simmer. Many recipes call for 50 minutes, but we think 30 minutes is plenty. A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains.
• Steam and Fluff: Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.

GRANNY'S BROWN RICE COOKIES

Steps:

• In a large mixing bowl, stir together brown rice flour, salt, ground pecans, and dark seedless raisins.
• In a small mixing bowl, whisk together maple syrup, melted unsalted butter, egg, and vanilla extract.
• Add wet ingredients to dry, and mix until well combined.
• Cover bowl, and refrigerate for 12 hours--or overnight.
• When dough is ready to bake: preheat oven to 350 degrees.
• Lightly grease 2 baking sheets.
• Shape cookie dough into 1 inch balls and place on prepared baking sheets; then flatten each dough ball with the bottom of a juice glass dipped in brown rice flour. (Cookies can be placed close together--baking will not change their size.).
• Bake for 12 to 15 minutes, or until cookies are light brown underneath (tops will not brown much).
• Transfer finished cookies to wire racks to cool before serving.

GRANNY'S BROWN RICE

Steps:

• Pre heat oven to 400 degrees.
• Use a two qt.
• ovenproof dish.
• Melt butter in a hot oven.
• When melted, add remaining ingredients and mix well.
• Return to oven and cook uncovered until all liquid is absorbed, approximately 35-45 minutes.