In article >,
Michel Boucher > wrote:

> zxcvbob > scripsit in
> :
>
> > Basically, cook it like you would pasta. I tried that with brown
> > rice a few days ago and it turned out much better than steaming
> > it.
>
> You cooked brown rice for only 15 minutes?
>
> Depending on the pasta (dry, I assume), it can take between 8 and 12
> minutes. Perhaps longer if you're at a high elevation. But 15 minutes
> for brown rice? White, yes...brown, no way.

I'd not be so quick to judge... Boiling it like pasta is not the same as
steaming it. I pressure cook brown rice and have cut the time to 20
minutes. That came out well. I have pics to prove it but I use stock
instead of water.
--
Peace, Om

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