Also note that you can save your pan -- soak it in cold water and the rice 
starches should release. Always use cold water to clean up rice starch, as hot 
water makes it stickier.

> -----Original Message-----
> From: Linda Yacks via Cookinginthedark
> [mailto:[email protected]]
> Sent: Thursday, May 07, 2015 8:50 AM
> To: [email protected]; 'Will Henderson'
> Subject: Re: [CnD] Making Rice questions
> 
> Hi,
> 
> You can also cook rice in the microwave. I put 1 cup of brown rice in a
> large microwave-safe dish with 2-1/2 cups liquid. Cook on high for 10
> minutes and then stir. Cook on 50% power for an additional 25 minutes.
> Cover the rice to cook. I check the rice after 10 minutes and stir,
> then again at 20 minutes and stir. That way if it is getting too dry,
> or is getting done faster, you can control it. Good luck.
> 
> -----Original Message-----
> From: Will Henderson via Cookinginthedark
> [mailto:[email protected]]
> Sent: Thursday, May 7, 2015 4:22 AM
> To: [email protected]
> Subject: [CnD] Making Rice questions
> 
> Hi,
> 
> 
> 
> I tried making rice the other day and ran into a problem that I need
> help solving.
> 
> I was told that brown rice was better and healthier than white rice.
> 
> I got a sauce pan, put two cups of chicken broth, and one cup of brown
> rice.
> 
> Actually, I first put the chicken broth to boil, and once it began
> boiling, I added the rice.
> 
> I covered it again, trying to stir from time to time.
> 
> Not knowing how long to leave it, I checked it at times.
> 
> Before I knew it, I uncovered the pan and the rice had literally burned
> and stuck to the pan.  It was so hard to get the rice off the pan that
> I ended up throwing the pan away.
> 
> 
> 
> So, what did I do wrong, and what are some ways that are easy for
> making brown rice?
> 
> Any help would be appreciated.
> 
> Will
> 
> 
> 
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