Debbie 950 posts Dec 08, 2005 3:51 PM	Hi Bryanna, I want to make Mexican rice again with brown basmati rice. I remember my problem in the past of trying to make it with brown rice without cooking the rice first. It was a mess! I think you are the one who told me to always cook the brown rice first because the acid of the tomato prevents the raw brown rice to cook. This time I am going to cook the brown rice first. My question, I forgot if I use the same amount of liquid (diced tomatoes and broth) as if I use uncooked white rice or should I reduce it? How much should I reduce it? TIA ---------- Debbie Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
Bryanna Owner/Moderator 1321 posts Dec 08, 2005 9:43 PM	Yes, don't use as much liquid as with raw white rice. You can cook the brown rice in some broth for more flavor, if you like. Then, what I do is make a moist "sofrito"-- the onions, garlic, tomatoes, etc., cooked together to make a savory mixture, then add the rice and bake it in a covered casserole. ---------- "To look like a goddess, eat like a peasant." Karen Andres
Debbie 951 posts Dec 11, 2005 12:59 PM	Thanks Bryanna! I will try that and let you know. ---------- Debbie Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne

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