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Perfect whole grains

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.
Servings: 4


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.