Sack-O-Hammers
Assistant Cook
- Joined
- Jan 28, 2012
- Messages
- 5
I am making 13 bean soup with ham shanks......again. I would like to avoid standing over the pot for 45 minutes after I add the brown rice to keep it from sticking and burning.
This is a 12 quart pot nearly full recipe, it holds heat for a long time after the flame is turned off, if I stirred the rice in and turned it off and covered it, would the rice cook thoroughly? I typically let it cool on the stovetop overnight.
This is a 12 quart pot nearly full recipe, it holds heat for a long time after the flame is turned off, if I stirred the rice in and turned it off and covered it, would the rice cook thoroughly? I typically let it cool on the stovetop overnight.