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Brown Rice in Casseroles- question

Last post 07-12-2006 4:43 PM by TexCyn78. 4 replies.
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  • 07-12-2006 3:47 PM

    Brown Rice in Casseroles- question

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    I have always used white rice when making casseroles.
    Does anyone use brown rice in casseroles?

    How do you convert casserole recipes from white rice to brown rice as brown rice takes much longer to cook?

    Would you cook the brown rice for a bit and then add the other ingredients a bit later to ensure the rice gets done?

    Thanks for any and all help!
    Cynthia

  • 07-12-2006 3:51 PM In reply to

    RE: Brown Rice in Casseroles- question

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    Cynthia, I can answer this for you, since all I ever use is brown rice (haven't bought white rice in probably 7 years). You can absolutely use brown rice instead of white in any recipe, but when it's baking in a casserole, you need to help it get a jump start by boiling the rice in a pot of water for about 5 minutes (no need to measure out the water) then drain it and add it to your casserole...continue on with recipe as normal. Hope this helps!!

    April

  • 07-12-2006 4:06 PM In reply to

    RE: Brown Rice in Casseroles- question

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    I was wondering the same thing. I have qa whitre rice recipe that is basically rice, butter, beef bullion, chopped onion and musrhroosms. How would I do it in the over=n?

  • 07-12-2006 4:43 PM In reply to

    RE: Brown Rice in Casseroles- question

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    cathylew, if your recipe is written up as an oven recipe, then I'd just do it like your recipe says, but if you want to use brown rice in place of the white rice, I'd boil the brown rice in some water on the stove for at least 5 minutes first... otherwise you'll end up with crunchy rice when it's all said and done (or not completely done! LOL) I learned that lesson the hard way! ;)

    April

  • 07-12-2006 4:43 PM In reply to

    RE: Brown Rice in Casseroles- question

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    Thank you April. I plan to start using brown rice in my casseroles. I have hesitated using it before now because I figured the rice would still be hard and the meat would be overcooked. I'm glad to know it' so easy!
    Cynthia
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