Oven-Baked Brown Rice

This really is quite simple and not so much a recipe as a method, but it comes out perfect every time.  Basically, I shied away from making brown rice for a long time because it always turned out too mushy, even after following instructions exactly.  Of course, brown rice is healthier, and I think it tastes great, so I persisted to find a method that worked.  Finally, I found that the oven does it so much better than the stovetop (we don't have a rice cooker), and most instructions indicate adding more water than it actually needs.  This method takes a little more time (to cook, not prepare), but it's worth it.

Preheat oven to 350 F.  In a 2 quart oven-proof dish, place 1 1/2 cups of brown rice.  Add 2 1/2 cups of water.  Cover with aluminum foil and bake for an hour to an hour and ten minutes.

It's that simple!  I usually take it out and let it sit for about 10 to 15 minutes before serving.  You can also add salt, vegetables, chicken broth, etc. if you want pilaf or a different flavor.