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I am needing help in cooking brown rice in high altitude; 6800 feet. I follow the instructions, and the rice never gets tender. I've also tried it, adding a little extra water and cooking for 20 minutes more, and it still won't get tender. Please help?
By Kim from Crawford, CO
What I did in cooking brown rice is to soak the brown rice overnight then cook tomorrow the same way you cook the white rice. My sister is the one who told me to soak first the brown rice so, I tried it and it help.
I use a presser cooker and I get great rice. I live in Leadvill, elevation 10,200ft. Also you can try a rice steamer. Good luck.
What do I need to do to make Mexican rice at a higher elevation? Normally the ratio is 1 cup rice, 2 cups of liquid for 20 minutes, what do I need to do different?
Here are a couple of links that I found very helpful, and I will try myself. - www.chowhound.com/
Making Mexican or Spanish rice is different than making white rice even at lower elevation.
This will all depend on your elevation. If you are between 3000-5000 you will follow the normal ration of rice to water but you will add an extra 2 tablespoon to 1/4 cup of water to the rice when it is cooking. For higher elevations, you'll need to increase the water and also the cooking time for the rice.