The best way I have found to cook whole grains – baked in a dish wrapped in tinfoil to mimic the all-round heat of a rice cooker.
This technique is good for brown rice as well as other whole grains like barley, spelt and sorghum. The grains near the edges of the dish lightly caramelise and crisp, adding texture and flavour to the nutty, chewy goodness of whole grains.
You can use any oven-safe dish to bake the rice, but the crust is best with a ceramic dish.
Serve with curries and stews or stir-fry with eggs and soy sauce for a healthy breakfast.
Perfect whole grains
perfect whole grains
- 250g/1 ½ cups brown basmati rice or other grains
- 25g/¼ stick butter or olive oil
for the grains
- Heat the oven to 180°C/350℉. Add the grains to a large baking dish and scatter over 1 teaspoon flaky salt. Add 650g/2 ½ cups boiling water to the grains, drizzle over a little oil and stir to combine evenly. Wrap well in foil, put in the oven carefully and bake for 1 hour.
- Remove from the oven, uncover and fluff with a fork. Cut the butter into small cubes and dot over. Stir the butter or olive oil through, cover with a clean tea towel and rest for 5-10 minutes.