/ck/ - Food & Cooking

I have been cooking rice for over an hour and a half and it keeps sticking and I have to add more water. It's still kinda raw. Why is it taking thrice as much time and water as most guides suggest?

I started with
>1 cup rice (long brown)
>2 cups water
>1 tbsp olive oil
>1 tsp salt
in an appropriate pot with a lid. I turned the heat down to #2 on my stove after it boiled. I've added at least a cup of water and also some milk since.

Foolishly, I added a can of beans at around the hour mark because I thought the rice was getting close and that it could use the excess moisture from the watery beans I was going to mix it with anyway.

Somehow, all the water floats on top and the rice on the bottom dries out, sticks, and burns. It was kinda doing that even before I added the beans, but now it's even more dramatic.

Hopefully someone can tell me what I'm doing wrong or at least have a laugh at my expense.