Arroz Integral al Horno


Serves 4 to 6 TIME 1½ hours

INGREDIENTS 1 ½ cups long-grain brown rice, medium-grain brown rice, or short-grain brown rice 2 ⅓ cups water 2 teaspoons unsalted butter or vegetable oil ½ teaspoon table salt * BEFORE YOU BEGIN To minimize any loss of water through evaporation, cover the saucepan and use the water as soon as it reaches a boil. An 8-inch ceramic baking dish with a lid may be used instead of the baking dish and foil. To double the recipe, use a 13 by 9-inch baking dish; the baking time need not be increased. 1 INSTRUCTIONS Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch-square glass baking dish. 2 Bring water and butter or oil to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in salt and pour water over rice. Cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender. 3 Remove baking dish from oven and uncover. Fluff rice with dinner fork, then cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.

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