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Nov 5, 2013 01:05 PM

Chicken with Cardamom Rice made with Brown Rice


Has anyone made this dish (from the Jerusalem cookbook) with brown basmati rice? If so, how did it turn out? I know it will be a longer cooking time. Just wondering if it works at all. I do like my chicken super-cooked and fallng off the bone, so cooking the chicken longer should be fine, but are there any other pitfalls to doing it?


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  1. No , it is fine. You can always parcook the rice for about 20 minutes if you want.