Following the method detailed on the Taylor-Made AK site. It says to steam the rice for 45 minutes -- at my altitude that results in a firm, almost crunchy texture. Wondering how long to steam the rice --- can anyone describe the texture of the rice when it is ready to pull out of the steamer?
Primary: Dry Stout
Secondary: Belgian Tripel
Kegged: Pliny the Elder clone
Bottled: Spiced Winter Barleywine