There has been quite a lot of correspondence regarding the
cooking of rice recently.
As an inherent burner of the horrid stuff, I went out and
bought some basmathi rice (at an astronomical price -
imported from UK *grin*) and discovered that it cooked very
quickly.
But to my horror, it was bright, dazzingly white! It tasted
great tho'.
My question: everyone sez brown rice is better for you than
white rice. Does this mean that the basmathi is not as good
for you as brown? And can you use it for the same recipes as
brown?
You can e-mail me privately if you wish.
------
Fran Watts
Take kindly the council of the years,
gracefully surrendering the things of youth.
(Desiderata)
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