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| Vegetarian cooking (rec.food.veg.cooking) Discussion of matters related to the procurement, preparation, cooking, nutritional value and eating of vegetarian foods. |
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19-12-2004, 06:52 PM
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Browner rice?
I eat a lot of brown rice, and notice a wide range of polishing. Some stores
sell a very pale product that cooks and tastes like white rice; others have much more texture and flavor. Using Lundberg as a standard, does anyone in the US sell rice with even more of the outer layers? Or have they kept everything edible already? Thanks- Ctenos 
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