Thanks to Jan Bennicoff for the rice and beans recipe! It was great!
Now I have some questions about basmati rice.
1) Is it supposed to be "fluffy?" Mine didn't seem to be fluffy like
"regular" rice.
2) Does there need to be any kind of adjustment for cooking rice at higher
altitude? I know cakes and things like that have to be baked longer,
and wondered what influence (besides the boiling time for water, or
something like that) altitude has on rice. Could the cooking time be
why the rice wasn't very fluffy?
Laramie, WY, is at just over 7200 feet.
Just wondering...
Catherine "CAT" Skinner
skinnerc@xxxxxxxx
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