In recipes where I saute a significant amount of veggies in oil, then add uncooked rice (stir to coat), water (or broth), bring to a boil, cover and simmer, I very often find that the rice is not plumped and tender in anything close to the usual 17 to 20 minutes. This persists even if I put a layer of parchment paper over the rice and vegetable mix or if I bake the rice in the oven. This occurred just yesterday when I was whipping up a jambalaya. I'm used to it by now, so I allow extra time, but I can't figure out why or if I'm doing something wrong. Any thoughts?