Baked Saffron Brown Rice

I recently discovered baked rice.  I’ve been a traditionalist as far as rice goes.  All my life I’ve been steaming my rice or frying the leftovers.  Steaming definitely makes a fluffy rice.  Through the years, I’ve graduated from making rice the way I was taught as a kid (from my Asian father) with just rice and water to adding flavor, with chicken stock, butter, salt, pepper, and other flavors.

But baked rice opens up a whole new world for me.  Just throw the rice, cooking liquid, and whatever flavors you enjoy into a baking dish, cover with foil, place in the oven and forget-about-it.  Simple AND delicious!

So the other day, I was making a tilapia parmesan (I know…fish and dairy…) and I decided to make a baked saffron brown rice to serve beside it.  I could have done a baked saffron – regular white jasmine rice, but I had some brown rice and I decided to go for it.  It turned out delicious and the color was pretty amazing (thanks to the saffron).

In a glass baking dish, add brown rice, water, salt, saffron and butter.

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Cover with aluminum foil.

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Bake at 375 degrees for 50 minutes, until liquid has evaporated and rice is tender.

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Fluff with a fork.  Serve and enjoy.

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Recipe:

2 cups brown rice
2 cups water
1 teaspoon salt
3-4 Tablespoons unsalted butter (or use salted butter, but omit the salt)
1 large pinch of saffron threads

Place all ingredients in a glass baking dish.  Cover with aluminum foil.  Bake at 375 degrees for 50 minutes or until water has evaporated and rice is tender.  Fluff with a fork.  Serve and enjoy!

Caroline