About this recipe: This is my favourite way to cook rice! Can be easily doubled to feed a crowd.
Thanks for the awesome technique for making rice! I love rice, especially Jasmine and Basmati, but can never get it just right on the stove, and don't always feel like getting the rice cooker out. This is perfect! Just dump everything in, and that's it! Instead of doing the water mixture on the stove, I just put it all in my baking dish (minus the rice) and stuck it in the microwave til everything was melted and mixed together. I then dumped the rice in and stuck it in the oven. That saved having to wash a pot. After 25 minutes of baking, I gave it all a stir and noticed that the rice on the bottom was a bit soggy, so I mixed it up so that rice was on the top and stuck it back in the oven to dry out a bit. I ended up cooking it for about 27-28 minutes and it was perfect and fluffy. The only thing I might change next time is to use less butter, maybe half the amount, but otherwise this is a keeper! - 02 Sep 2013 (Review from Allrecipes US | Canada)
I've made this recipe several times as written and it is yummy. Today I made a few changes. I wanted to double the recipe and add a new flavor. I used coconut oil in place of the butter. I also added chopped colorful mini peppers and green onions. I set the oven on 350, assembled as directed, added the peppers and onions and covered the baking dish. I baked for 30 minutes, removed cover and baked for 15 minutes more. I stirred about halfway through the last 15 minutes. After removing the dish from the oven I let it stand for about 20 minutes before stirring. The coconut flavor is faint but a nice addition. For a great baked brown rice recipe try Alton Browns. - 10 Jul 2014 (Review from Allrecipes US | Canada)
This of course tastes great, I just like to cut the butter back a bit. I also substitute lemon juice for vinegar if I don't have it, and that tastes great, too! Mine usually takes longer to cook because I double the recipe. Probably almost an hour. I have cooked it on 350 and 375 before with no changes to the texture. Just watch it, and stir occasionally. - 20 May 2014 (Review from Allrecipes US | Canada)