My favorite way to cook white basmati rice is by rinsing a cup of it until the water runs clear, sauteeing it in a tablespoon of oil, adding 1 1/4 cups water, and then baking it, covered, in a 350 degree oven for 30 minutes.
I have some brown long-grain (not basmati) rice and would like to try baking it. Will the above method work? Will I have to add more water/more time in the oven?
Thanks in advance.