In article >,
zxcvbob > wrote:

> 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

<lol> No, and I'm well aware of the association between high altitude
and boiling water... ;-) We used to live at 8,000 ft. above Denver
Colorado. A pressure cooker is an indespensable tool when you live at
those hights!

I live in Central Texas which is plenty low enough to boil water
properly.

Honestly, I have no idea why I've never had good luck cooking rice the
standard way on the stovetop! :-(

Pressure cooker or microwave works fine tho'. I just really like the
texture of pressured rice!

--
K.

Sprout the Mung Bean to reply...

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