Rice at high altitude?

[Oregon Bill]

Howdy cosies. In a couple of weeks I am going to be cooking for about 15 people at a mountain lake at 6,000 feet. Planning to cook up a big batch of white Basmati rice and then heap each person's bowl with shrimp sauteed in butter and garlic, with corn on the side. Just wondering if I need to do anything different with the rice in terms of cooking time, liquid etc., on account of the altitude. Down here where I live at about 2200 feet, ain't no thing. Just one part rice to two parts salted and buttered water, boil and steam for 15-20 minutes.

[Delmonico]

I know it takes longer, but I cook in the flatlands, almost never over a 1000 feet.

[Oregon Bill]

Thankee, Del. I want your book, pard!

[Advertising]

[Wishbone]

Hello Oregan Bill. I like Del cook at a low level. I booked marked this site several years ago & now found a reason to use it. Its for You. Hope this helps. Wishbone-Ks 

http://www.thatrecipe.com/kitchen_wise/high_altitude.htm

[Delmonico]

Thanks, also, I book marked it, ya never know I may need it some day.

[Marshal harpoluke]

  

Cover the rice with lid, put rock on lid.

Alternitave, add 4minutes for ever 1000' of alditude.  It my memory is right, was a long time ago. 

[Oregon Bill]

Wishbone: A tip of the old Boss o' the Plains to you, sir.