Say what? That's right, cooking rice on the stovetop is for those who have way too much time to watch a pot and make sure it doesn't boil over (a serious endeavor). The enlightened just throw it in a casserole dish with a lid (or even a pan covered tightly with foil), pop it in the oven for an hour, and walk away...
This little tip has changed my life. I make a lot of brown rice, and sometimes I'll just bake up a batch and portion out servings to put in the freezer. It's very handy for a busy girl like me. It also makes it very easy to prepare dinner when you have something else to do and no real time to stand at the stove. So, here are my directions for how to do it - file it away and make this method for cooking rice part of your life.
Oven-Baked Brown Rice
1 1/2 cups brown rice
2 1/2 cups water
about a Tbsp olive oil (or any other oil or a pat of butter)
seasonings of your choice - e.g. a pinch of salt and pepper, or a cube of bouillon, or some garlic salt and herbs - go crazy and add whatever you want.
Optional - 3 or 4 cloves of garlic, still in their skins
1. Preheat oven to 400 F / 200 C.
2. Add brown rice and water to the casserole dish - double the recipe if you are cooking for more than 3-4 people.
3. Pour in a glug of oil and dump in your spices - don't bother mixing it around.
4. If you want some "roasted" garlic that you can use for other purposes like making garlic butter, toss in a few cloves (hurrah for cooking multi-tasking).
5. Bake for one hour.