Nascarcruzin
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At this very moment, I am cooking whole grain rice. Directions say to cook 45 minutes.... well, after 70 minutes, it's still crunchy. I was thinking the elevation, which is 3800, might be the problem. Any suggestions? We are getting hungry!
Thanks,
Rebecca
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juliev
Minnesota
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Are you talking about brown rice? You're probably not using enough water.
You are probably not using enough water. First you rinse the rice several times, draining off the water after each rinse. Then you need about 2.5 cups of water for every cup of rice. Bring it to a boil, then COVER the pot and reduce the heat to a simmer. Brown rice sometimes takes up to an hour to cook. It's always a little bit firmer than white rice. I've never tried it at a higer altitude though... that may be your issue.
Julie
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Canadian Campers
Sudbury, Ontario, Canada
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From a cooking Website...
Because water boils at a lower temperature at higher elevations, any food cooked in it receives less heat than it would at sea level. To compensate, you need to cook boiled foods longer, and because the water boils away faster, increase the amount of water, as well. Water boils at 203°F (95°C) at 5,000 feet. Any type of rice will cook fine at higher elevations as long as cooking time and liquid amounts are adequate.
Expect rice to take about 5 minutes longer to cook where you are and increase the amount of water by a few tablespoons. For example, a cup of long-grain white rice is usually prepared with 1-3/4 cups of water and cooked for 15 to 18 minutes at sea level. At 5,000 feet, you’ll want to increase the water to 2 cups and cooking time to about 20 minutes. If, after 20 minutes, you find water lingering at the bottom of the pan, replace the lid and cook for another 2 to 3 minutes. On the other hand, if you find the rice has absorbed all the water and is still too al dente, or not quite done, add a few tablespoons of water, replace the lid and cook for 2 to 3 more minutes.
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Bumpyroad
Virginia
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Canadian Campers wrote:From a cooking Website...
Because water boils at a lower temperature at higher elevations, any food cooked in it receives less heat than it would at sea level. To compensate, you need to cook boiled foods longer, and because the water boils away faster, increase the amount of water, as well. snip
Oh, I was wondering why the dry shrimp lo mein I cooked the other day said to add more water if over 5,000 ft. I knew temperature would be different but didn't realize this.
bumpy
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Nascarcruzin
Home is where the RV is parked.
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I cooked the rice 2 hours and still it was crunchy, but we ate it anyway. I did add extra water and tomatoes, too, was making Rotel Chicken.
Thanks, everyone!
Rebecca
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mockturtle
Northwest
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A few years ago I discovered Uncle Ben's 'instant' brown rice. It says 10 minutes on the box, I cook it for at least 20, and it turns out perfectly fluffy and delicious every time. I love it! It does cost more, though....
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johnna
Southwest, Utah
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I live at 4500 ft. elevation. I cook (simmer) brown rice for an hour in a heavy bottom tightly covered pan. If you do not have a pan with a tight lid, seal with aluminum foil. Let stand at least 30 minutes before taking the cover off. Taking the cover off to check for doneness will only increase cooking time.
1 cup brown rice (rinsed until water runs clear)
2 1/2 cups water or broth
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Nascarcruzin
Home is where the RV is parked.
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I have never rinsed rice, but I will next time.
Thanks,
Rebecca
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coolbreeze01
Redding, Ca
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For quick (nearly foolproof) rice, Uncle Ben's Ready Rice is hard to beat.
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juliev
Minnesota
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coolbreeze01 wrote:For quick (nearly foolproof) rice, Uncle Ben's Ready Rice is hard to beat.
I won't show my Chinese husband this quote.... he'll drop over with a heart attack! 
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