In article et>,
serene > wrote:

> On Sun, 27 Feb 2005 14:35:59 -0800, Katra wrote
> (in article
> >):
>
> > I always use it for rice as well (30 minutes once it comes up to pressure,
> > usually cook with meat stock)
>
> But rice only takes me 20 minutes from the boil in the conventional
> manner (45-50 minutes for brown rice). That doesn't seem like much
> of a time savings.
>
> serene
>

Maybe not for you, but pressuring seems to be the only way I can ever
get it right! :-P I've tried just steaming rice in a covered pot on the
stove and it always comes out hard and crunchy. I've not figured out
what I'm doing wrong! It just won't absorb the darned liquid, but
pressuring makes perfect rice for me every time! :-)

--
K.

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