I just do it in my cast iron pot (the ceramic coated....generic version
of le creuset) and it works fine...no burning in there. It does take a
while, but not 45 minutes...maybe 30. I do half water, half broth and
add onion powder to it, salt/pepper.

-----Original Message-----
From: Good_Eats@yahoogroups.com [mailto:Good_Eats@yahoogroups.com] On
Behalf Of Dwight Corrin
Sent: Thursday, January 08, 2009 9:57 PM
To: Becky Bear
Subject: Re[2]: [Good_Eats] Ways to cook brown rice

On Thursday, January 8, 2009, 7:36:11 AM, Becky Bear wrote:

> Isn't that only if you're trying to achieve crust, like in a paella?

If you don't want crust, then crust is a bad thing. But I found at
least one cookbook which says that ideally you should cook your
(brown) rice until the bottom of the pan is scorched. The crunchy part
is the best, the most yang and the richest in minerals.



--
Dwight A. Corrin
316.303.9385 phone ahead to fax
dcorrin at fastmail.fm
photo galleries at http://dcorrin.smugmug.com
photo blog at http://dcorrin.aminus3.com
Using IMAP with The Bat! 4.1.9 on Windows Vista version 6,0 ()


------------------------------------

Yahoo! Groups Links