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From: Crab (
Subject:         Steamed rice
Date: July 11, 2010 at 12:57 pm PST

I saw in a cookbook this awesome method for cooking rice. Put 1 cup of rice and 1 and 1/4 cups of water in a bowl (like pyrex maybe) that can take the heat. Put the bowl in a bamboo steamer. Put the bamboo steamer in a wok. Steam for 25 minutes then fluff with a fork.

But what if I want to use BROWN rice. What ratio of rice to water would you suggest? Should I alter the cooking time too?

Do you recommend soaking rice prior to cooking? I read this tip in another cookbook. I've tried it. I noticed that the rice absorbed 30% of the water when I soaked in an even ratio of rice to water (i.e. 1 cup of rice to 1 cup of water).

Chef Deb you have answered all of my extensive and exhaustive questions with the wisdom of Solomon and the patience of a saint. What more can I say? I'm your biggest fan!!!

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