Date: Fri, 17 Sep 93 15:45:00 PDT From: J. Ari Kornfeld COUSCOUS AND RICE I never measure rice because I was taught by a chinese guy: just pour the rice into the pot/cooker, add enough water to go above your nail but below the first joint (around 1", 2.5 cm?) and cook. This really works for me. For this recipe I added a bit more liquid to account for the coucsous. Approximate ingredients: 4 parts white rice 1 part whole wheat couscous kitchen-sink veg. broth (it's a sweet broth) soya sauce to taste (very little) Throw it all in the cooker, cook, then eat! This would probably work with brown rice but I'm not sure what the extra cooking time would do to the couscous, which usually needs only five minutes so even the twenty minutes for white rice is alot.