No, we didn't eat for three hours. Darn brown rice needed to cook for two and a half (plus prep work, so not really three hours, but sounds dramatic).
This Massa Organics brown rice always cooks tender in about an hour. But today we gussied up the liquid with about a cup of our own fresh-squeezed orange juice and a little scoop of pure coconut ice cream, made from coconut milk. And added a handful of chopped prunes from the backyard green gage plum tree.
I guess that combo messed up the rice's absorption capability. Also, and we didn't even think of this, the prunes sucked up an awful lot of liquid themselves (and came out velvety sweet).
Verdict: Very Good. Probably gonna have to try this again, but with a clearly different method. I think we'll cook the rice first, then add the goodies and let it go a while longer. Maybe it will be One and a Half Hour Breakfast.