My rice still doesn't turn out right !

We moved from Pa. ( alt 900 ft ) to Az. ( alt 4400 ft )

I'd always ignored those "high altitude" directions.

Now, I find so many cooked items take longer....
Baked goods are an adventure.....

Here's a typical changes for a pkg of cookie mix;
Hi Altitude;
Stir in an extra tbs of flour.
Reduce oil from 4tbs to 2tbs
Increase water from 2 tbs to 3 tbs.
Increase baking time 3 > 4 min per batch.

I'm wondering if all of my favorite baking recipes
will turn out unpredictably.

Does anyone have any "rule of thumb" hints
for hi-altitude kitchens ?

<rj>