I recently switched from white rice to brown rice and I just can't seem to get it right.
When you bake any type of custard (and flan is a custard), you need to place the baking vessel(s), like a ramekin, into a larger pan with about an inch of water in itYou then cover this with a lid or foil, and put that in the oven so that the custard actually gets steamed instead of bakedAlso, be careful that you don't spill any of the water into the custard prior to or during the baking, as this will cause it to not set and just be a bowl of goo.
4Cover cake pan with foilPlace in large roasting pan; add 1 inch of hot water to roasting pan This is very easy to understandCover your cake with foil then place it in a large roasting pan or a pan that is larger than the cake pan you are usingAdd 1 inch of hot water to the roasting pan that the cake pan is now sitting inThen bake per directions.
the I inch of water should put in an other panthen place your cake pan in that pan then bake the water is to create steam while the cake bakes in side the water pan
Baked brown rice Ingredients 1 1/2 cups brown rice, medium or short grain 2 1/2 cups water 1 tablespoon unsalted butter 1 teaspoon kosher salt Method Preheat the oven to 375 degrees FPlace the rice into an 8-inch square glass baking dishBring the water, butter, and salt just to a boil in a kettle or covered saucepanOnce the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foilBake on the middle rack of the oven for 1 hourAfter 1 hour, remove cover and fluff the rice with a forkServe immediately.
