We all know that brown rice is better for us, but who likes the wet, heavy rice? Who wants to add peas or gravy to already soggy rice? I searched for a year and a half and was about to give up on brown rice until I found a recipe by Alton Brown. This recipe makes fluffy, light brown rice perfect every time. You can double the recipe and it works perfect. He has for you to add some butter to the pan, but I never do. You can't tell the difference. For something different, you can add chicken bullion or fresh mushrooms diced up, but it's great just like it is.
1-1/2 cups brown rice
2-1/2 cups water
Preheat oven to 375 for glass or 400 for metal pan.
Put the rice in an 8 or 9 inch baking pan.
Bring the water to a boil and pour over rice.
Cover tightly with tenfoil.
Bake for one hour.