Katra wrote:
> 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! :-)
>


You don't perhaps live in Leadville, Colorado (10200' elevation) do you?

Best regards,
Bob