Perfect Long-Grain Brown Rice

By using the power of steam in the Anova Precision Oven, it is easy to make perfect long-grain brown rice, each and every time. Cooking at the boiling point of water ensures that no excess moisture is lost, and that no grains of rice run the risk of sticking and burning on the bottom of the pot. A touch of salt and extra virgin olive oil (or melted butter — your choice) adds a bit of richness and flavor to the rice. The final 15 minute rest in the cooling oven helps the rice absorb any last remaining water on the sheet pan, so don’t skip that step.