[Sca-cooks] cooking rice

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Stefan li Rous:
>Adamantius commented:
>>  My theory, for lack of a better one, is that almond oil is _the_
>>  perfect waterproofing material for rice, and that rice to be cooked
>>  in almond milk either needs to be precooked in water or stock first,
>>  or bruised or pulverized in some way to speed up the process. Maybe
>>  it was extremely hard or soft water, I don't know. What I do know is
>>  that rice, even in quantity, shouldn't take two hours to cook in
>>  plenty of liquid and a heat range providing between a full, rolling
>>  boil to a steady simmer all that time. And just as obviously, the
>  > longer you cook it, the greater the likelihood that it'll burn.

>Could the rice have simply been old, like the beans we recently 
>discussed? Or does that not happen to rice?

I didn't think it did, and I've never had that experience, but there 
are so many varieties of rice, and you never know what you're going 
to get when you buy a food-service-sized bag of rice 400 miles from 
home.

I can't rule it out.

A.