(I could never cook fluffy brown rice until I found this recipe.)
1 1/2 cups long, medium, or short-grain brown rice
2 1/3 cups water
2 tsp. butter or vegetable oil
1/2 tsp. salt
1. Adjust the oven rack to middle position; heat oven to 375°. Spread rice in 8-inch square baking dish.
2. Bring water and butter or oil to boil, covered in medium saucepan over high heat; once boiling, immediately stir in salt and pour water over rice. ( I actually put the butter and salt on top of the rice in the casserole dish. I use a teapot to boil the water. Once boiling I measure it out and pour over the rice, butter, salt and stir. This way I don’t lose any water to steam.) Cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.
3. Remove baking dish from oven and uncover. Fluff rice with dinner fork, then cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.