Alton Browns Perfect Rice Recipes

ALTON BROWN'S PERFECT RICE

Steps:

• 1. Set into a medium pan and place butter over high heat.
• 2. Add rice salt and onion to the saucepan and stir constantly. Until the rice begins to brown.
• 3. Add hot water in the pan stir and cover with a lid.
• 4. Decrease the heat to low and cook exactly 20 minutes.
• 5. Remove from the heat and let stand for 5 minutes and uncover. Fluff with fork and serve.

BROWN RICE CRISPY BAR

Steps:

• Lightly coat the inside of a 13 by 9 by 2-inch metal pan with oil and set aside. Preheat the oven to 425 degrees F.
• Spread the brown puffed rice evenly on a sheet pan. Toast in the oven for 4 minutes, stirring occasionally. While the rice is toasting, prepare the marshmallow mixture.
• Place the oil, honey, and marshmallows in a large mixing bowl set over a pot of gently simmering water. Stir until the marshmallows are melted, approximately 4 to 5 minutes. Once the marshmallows are melted, quickly add the toasted brown rice, almonds, and fruit and stir to combine. Coat your hands or a spatula with oil and spread the mixture evenly into the pan. Once the mixture has cooled completely, cut into squares and store in an airtight container for 1 to 2 days.

FRIED RICE

Steps:

• Cut the tofu into 1/2-inch slices and wrap in three layers of paper towels. Then, sandwich the bundle between two plates, set a 28-ounce can of tomatoes on top and leave at room temperature for 30 minutes. Unwrap and cube.
• Heat the wok as hot as you can get it. If you turn off the lights, the bottom should glow...I am not kidding. When the wok is very hot, add the sesame oil (there will be smoke) and swirl to coat the pan. Immediately add the cold rice, edamame and scallions and fry, moving constantly, for 2 minutes, or until the scallions wilt. Add the soy sauce, chile paste and basil and fry for 1 minute more. Serve immediately.

BROWN RICE SALAD

Steps:

• In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat.
• Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Stir in the dill. Allow to cool slightly before serving.
• Preheat the oven to 375 degrees F.
• Place the rice into an 8-inch square glass baking dish.
• Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
• After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

SUSHI RICE

Steps:

• Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
• Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
• Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

BAKED BROWN RICE

Steps:

• Preheat the oven to 375 degrees F.
• Place the rice into an 8-inch square glass baking dish.
• Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
• After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

PERFECT RICE IN A RUSH

Steps:

• Pour the water into an electric kettle. Place the butter into a medium saucepan and set over high heat. Gently jiggle until the bubbling ceases and the butter just begins to brown. Flip on the electric kettle. Add the rice and salt to the saucepan and stir constantly until the kettle clicks off or the rice begins to brown, whichever comes first. Carefully add the water to the pan, stir and cover with a lid. Decrease the heat to low and cook for 20 minutes. Remove from the heat, let stand for 5 minutes, and uncover. Fluff with a fork and serve.

ALTON BROWN'S BAKED BROWN RICE

Steps:

• Preheat oven to 375ºF.
• Boil the water and add the butter and salt. Stir to dissolve salt and melt butter.
• Place the rice in an 8" casserole dish. Pour the boiling water mixture over the rice and stir.
• Cover with foil and bake on the middle rack for 1 hour.
• Fluff with fork and serve.
• This rice also refrigerates and reheats fairly well, but it's best freshly made.