One time on Usenet, Julia Altshuler > said:

> The question is about the cooking time for brown rice. I've made it
> hundreds of times before. To cook it plain, I measure and boil water
> and salt, add rice, reboil, cover, reduce heat, time 40 minutes, and it
> is ready. If I don't measure exactly, don't time exactly or let the
> simmer too hard or too softly, it still comes out fine. The recipe I
> tried the other night called for browning chicken and onions in a dutch
> oven, adding white wine, canned crushed tomatoes, a green pepper, water,
> spices, salt, bringing all to a boil, then adding brown rice, reboil,
> lower to a simmer, etc. It was supposed to take 40 minutes. It took at
> least double that time.

<snip>

We cook brown rice for 55-60 minutes, as per bag instructions.
Fourty minutes doesn't seem like enough time. What brand of rice
are you using?

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF