Q. How do you make the perfect rice? I live at 5,000 feet and am not sure how to make it. Also what kind do you use and what cooks the best in high altitude?
A. We asked the USA Rice Federation (where they sign their messages, "Have a rice day") and received the following response:
"Any type of rice will cook fine at higher elevations as long as cooking time and liquid amounts are adequate. One should expect rice to take about 5 minutes longer to cook and use slightly more water. For example, one cup of long grain white rice is usually prepared with 1-3/4 cup of water for the fluffiest result and cooked for 15 to 18 minutes, but at higher elevation you should increase the water to 2 cups and the time to about 20 minutes. (If after about 20 minutes you find the rice still has water at the bottom of the pan, replace the lid and cook 2 to 3 more minutes. On the other hand, if you find the rice has absorbed all the water but is still too "al dente," add a few tablespoons of water, replace the lid and cook 2 to 3 minutes more.
"Any type of rice will result in a great final product by just slightly increasing the water and cooking time."