Quote:
Originally Posted by mark46th
PSM- try adding a couple extra oz of water for each cup of dry rice you are making. Add 5 minutes to the cook time... Adjust from there...
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Doing that already. That's my "hit and miss" solution but I keep forgetting to take notes.
In my previous post I reminded myself about the pressure cooker. I'll try that next...if I remember.
I do rinse the talc and starch off before cooking, though.
Pat