Mama's Brown Rice
Brown Rice is a must-serve at big family dinners in South Carolina. It's really white rice in disguise... Use Texas Pete for the hot sauce; I have some homemade pepper sauce that is also good. This is one of my grandmother's recipes.
Brown Rice is a must-serve at big family dinners in South Carolina. It's really white rice in disguise... Use Texas Pete for the hot sauce; I have some homemade pepper sauce that is also good. This is one of my grandmother's recipes.
- Carbohydrate 172.075228947703 g
- Cholesterol 0 mg
- Fat 69.4035462017411 g
- Fiber 7.0996995162841 g
- Protein 23.3074373904176 g
- Saturated Fat 14.412064602177 g
- Serving Size 1 1 recipe (750g)
- Sodium 3385.75782926736 mg
- Sugar 164.975529431418 g
- Trans Fat 3.17319119235589 g
- Calories 1410 calories
Step-by-step
- Saute onion in oleo.
- Mix catchup up in one of the liquids with fork.
- Then mix all ingredients together in casserole dish.
- Bake at 350 for approx. 1 hr.
- Check rice kernels about 45 minutes.
Why is the rice still crunchy after forty-five minutes in the oven? Baking raw grain directly in liquid alongside fat and aromatics requires precise thermal transfer, and if the casserole dish lacks a tightly sealed aluminum foil lid during the initial forty-five minutes of baking at 350 degrees Fahrenheit, the steam escapes before the starch can gelatinize properly.
Controlling Evaporation in Casserole Baking
Cooking standard white rice by absorption usually takes twenty minutes on a stovetop, but transferring the method to an oven changes the thermodynamic math entirely because dry heat circulates around the baking dish rather than concentrating directly beneath the base. Sautéing the chopped onion in margarine first softens the cell walls before they enter the oven, preventing crunchy pieces of raw onion from persisting in the finished dish. Whisking the ketchup and Worcestershire sauce thoroughly into the 12-ounce can of beef consomme and equal measure of water ensures that the umami components and tomato solids distribute evenly across every individual grain rather than pooling in pockets of intense concentration.
- Check the tenderness of the rice kernels at the 45-minute mark to gauge remaining moisture absorption.
- Maintain a strict 350-degree Fahrenheit oven temperature throughout the hour-long baking window.
- Ensure the casserole is tightly covered for the first three-quarters of the cooking time to trap necessary steam.
