Re: Vegetable Steamer/Rice Cooker

 ([EMAIL PROTECTED]) writes:
> On Tue, 2 Dec 2003 07:27:34 -0800 (PST),
> [EMAIL PROTECTED] wrote:
> 
> 
> 
>>
>>Speaking of rice, when DH's sister moved a little while ago, she gave us
>>some food from her pantry, including some rice.  It's just plain white
>>rice, but I've noticed that it's still fairly crunchy inside after
>>cooking (stovetop) for the usual 20 minutes, and I have to start with
>>more water and give it several extra minutes to make it tender.  What
>>could be the problem?  Maybe one of you long-term food store-ers knows,
>>does rice start taking longer to cook after it's been stored for a
>>certain length of time?  The rice tastes fine, it just takes longer to
>>cook.
>>
>>Any ideas would be appreciated, thanks!
>>
> 
> Sorry, can't help, I'm a brown-rice person.  <g>  
> 
> Pat

I figured it was simply an issue of a different type of rice.  Not
that I've tried all that many, but once you get away from Uncle Ben's
type rice, cooking time and even amounts of water seems to vary with
type of rice.

   Michael