Happy Holidays Chowhounds!
I am vacationing at high altitude (8100 ft) and staying with some friends in their lovely home. They have requested that I cook them an authentic chinese dinner. No problem! Amazingly, I found most of the ingredients I need.
The only problem is that I knew cooking rice at high altitudes is problematic so I bought some short grain rice today and did a couple test batches.
I read all the suggestions online (water boils at lower temperature in higher elevation, use a little more water, etc).
I did two test batches:
1: I cooked the recipe as is (1 1/2 cup rice to 2 cups of water)
2: I followed the suggestions I found online. (same as above but added 2 tsp extra water)
Results: both batches were almost equally mushy!
Obviously, I will attempt this again tomorrow with less water but I will gladly take any suggestions you might have to offer.
one Final question:
The rice instructions said to bring the rice to boil and then cover for 20 minutes.
is this what made it so mushy?
Should I be letting the rice cook uncovered and then just cover/steam the last 10-15 minutes?
Thanks for your thoughts!
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