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Spence:
When you have a moment your thoughts on the following. White rice is best cooked with the absorption method where the amount of water is 2x the amount of rice. This generally works for me.
Where I go off the rails is brown rice. If you do 2x the water will be gone 1/3 of the way into the cooking time and it will burn. Is there a ratio for brown rice to water that you know of?
Thanks in advance.
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