Hello All! I need to troubleshoot what went wrong with my rice last night. I have a Knife and Cook Tech coming up which involves doing 14 various cuts and cooking Black Eyed Peas for a salad and fluffy long grain Brown rice. I presoaked 1 cup of long grain brown rice the night before, rinsed it off and began dry roasting it in a pot. Meanwhile, I had 1 3/4 cups of water with a pinch of salt coming to a boil. As I was still dry roasting my rice, I turned the heat of the water back. I didn't want to lose a lot to evaporation. Once I felt the rice was roasted enough, it didn't seem dry and it was beginning to smell aromatic, I turned the heat up on the water and added to the rice a full boil. I turned the heat back to simmer and let it go for 45 minutes. I took it off the heat and let it stand 15 minutes covered. When I took the cover off, I noticed there was still moisture at the bottom of the pot. I put it back on the heat for 10 minutes and let it stand another 15 minutes. It was so gummy! I've never made brown rice that gummy before. NORMALLY, pre-cooking school, I would saute some onion and garlic, saute the rice for about 5 minutes or so and then add the liquid. I would boil this liquid until it was at the level or slightly below the level of the rice and then cook the rice on a very low heat. This method has always produced much fluffier rice but I'm not sure if I will be allowed to do this during the class test since we didn't cook it like that during the class practicum. I did stir the rice slighly when I noticed it still had water but other than that I didn't stir it. We were taught that adding hot liquid creates a fluffier rice. Can anyone tell me where I went wrong??? I will be practicing again on Sunday.