http://www.pbs.org/food/recipes/shrimp-and-oyster-perlou/ So we subbed out the shrimp and oysters... Midwest... for fresh chicken; other than that the recipe stayed the same. We used the Carolina Gold Rice....
The issue is that some of the rice cooked evenly and some were still uncooked. More than al dente. Like hard. Others were perfect and delicious. It seems as though the only places it was cooked perfectly were under the chicken parts.
We have a electric range, but we used cast iron and it held it's temperature and was evenly heated.
Any ideas as to why it would have done something like this?
Thanks!
