How to brown rice in the oven

Rice can be browned either on the stove or in the oven. In my experience, browning on the stove often leads to the rice puffing up and occasionally popping, resulting in uneven browning. Conversely, browning rice in the oven provides a more uniform browning and helps the rice maintain its shape. This process also enhances the rice with a delightful nutty flavor.

Ingredients

Long grain par-boiled rice
Baking dish

Directions:

Preheat oven to 350 degrees
Spread 2-3 cups of rice evenly into the baking dish.
Bake until brown, stirring occasionally making sure the rice is evenly browned.
Keep an eye on it, it will brown faster on the sides. Continue to monitor, folding the sides to the middle.

The longer you bake the rice, the darker in color and nuttier in flavor it becomes. Just be careful not to burn it. As you experiment, try different baking the rice at different lengths of time to get the desired taste you'd like. 

When rice is finished baking, cool and store.  

COOKING BROWNED RICE:
The keys to a successful brown rice dish is the rice to water ratio. Use 1 1/2 cups of water for every 1 cup of rice.  Rinse the rise a few times and drain.

Keep a separate kettle of boiling water to the side

Add 1 1/2 cups of water to the pot and rice. Leave the top off and bring to a boil. Once the rice comes to a boil put the lid on top, turn down the heat and bring to a very low simmer for 20 minutes or until tender. If rice is not tender enough add just a little more boiling water and cook a few more minutes. 

Storing

Allow the rice to cool thoroughly after browning. Store in containers. It will store nicely for several months.