“White or brown? Work with dry or cooked rice.”

I have a visceral reaction to brown rice… memories of Moonies coming up to me at Berkeley in the 70s and asking if I wanted to come to their house for a dinner of broccoli and brown rice (food lure to brainwashing). Naturally I always said no.

However, this project was well timed as we had just tried some Madagascar rice with hulls intact (gives a nice cinnamon-like flavor). Calrose rice is a Japanese style short grain rice, and Basmati has very slim angular grains. Time to get granular!

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