Quote:
Originally Posted by swamp snorkler
Great, did you season your meat before you browned it?
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Absolutely. But then I did that the first time also. I did everything the same, except the second time around I use Mahatma long grain rice instead of par boiled. Alot of people like the par boiled because it stays separated better-but the trade-off isn't worth it-at least for me. Thanks.