This recipe is made even better by adding crushed fresh pineapple before cooking and fresh basil chiffonade just after.

Preheat oven 375. Add to an 8×8 baking dish:

• Brown rice (150 cup, medium or short grain)

Boil:

• Water (250 cup)
• Butter (100 Tbsp, unsalted)
• Salt (100 tsp, kosher)

Pour mixture over rice, stir to combine. Cover tightly with aluminum foil, bake one hour.

Recipe adapted from Food Network