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I cook red cargo rice from a full boil, cut down to a simmer and cook 45 minutes. Let stand at least 5 minutes after cooking. Feels like brown rice, tastes a little bitter. I usually cook red cargo with parboiled American rice (18 minutes). Both seem to work better when they're presoaked, but don't go nuts on this. A minute to 20 minutes is plenty of presoaking. Neither keeps very well in the fridge--they get a little mealy and dry the second day. I've tried about every kind of rice available in the States, but the best have been white Carolina, white Jasmine, and white Basamati. Brown and Red Cargo are definitely also-rans to me; but I still eat them. Hey! I don't want to go against the food pyramid! See book "The Seduction of Rice." Top notch travel and recipes! -zack

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15y ago

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