Usually when I make brown rice, even in the rice cooker, it always retains a crunchiness that I can't stand. This method, however, truly softened it up and made for an absolutely delicious sidedish! I actually omitted the butter - you don't need it. I instead added 1 and 1/2 cups of sliced mushrooms, and an extra cup of broth. It was moist and delicious. However, it took much longer than an hour to finish - at 350, it took closer to 2 hours. But perhaps my oven needs to be calibrated. Thanks for the recipe, I will use it often to prepare brown rice.
Was this review helpful?
7 users found this review helpful
Usually when I make brown rice, even in the rice cooker, it always retains a crunchiness that...