On 12/16/2014 4:41 PM, Oregonian Haruspex wrote:
> On 2014-12-16 22:05:14 +0000, sf said:
>
>> On Tue, 16 Dec 2014 12:50:21 -0800, Oregonian Haruspex
>> > wrote:
>>
>>> On 2014-12-16 19:29:44 +0000, sf said:
>>>
>>>> On Tue, 16 Dec 2014 10:40:26 -0600, Moe DeLoughan >
>>>> wrote:
>>>>
>>>>> Us native Minnesotans know all
>>>>> about it - and, as Oregonian Haruspex mentioned, the black
>>>>> paddy-grown
>>>>> cultivated 'wild' rice is garbage. The genuine hand-harvested wild
>>>>> rice is far superior and not that much more expensive.
>>>>
>>>> I need to find some of that stuff and see if I change my mind,
>>>> because
>>>> I'm not fond of wild rice - it's too expensive to buy and then not
>>>> like. I see hand parched is more expensive than regular parched.
>>>> Does the method matter?
>>>
>>> The real stuff goes for about $5 a pound. We usually buy ten
>>> pounds of
>>> it a year or so, which isn't a terribly huge investment. I figure you
>>> get about 3 cups of cooked rice from each cup of dry, so it ends up
>>> being plenty and we eat it with abandon yet always seem to have a bit
>>> left over when we go up to the cabin in the late summer, which is when
>>> we buy more.
>>>
>>> Yes, it's true - everybody in or even from Minesota has a cabin.
>>
>> $5? In that case, the Indians are making a killing over the internet!
>> Not worth it to pay for a plane ticket & lodging just to save $10 lb
>> though.
>>
>> You didn't mention if there's a flavor difference between hand parched
>> and regular parched.
>
> I believe that the Indians sort the rice into grades, hand parch the
> largest grains, and then machine-process the smaller ones. I know
> many Leech Lake Ojibwe (my family has been in the area for over a
> century, and I have some Ojibwe as family through marriage) so I will
> ask next time I get into contact with somebody who would know for sure.
>
> As for me, I've only ever had the hand-parched stuff.
>

I've had both. The hand parched stuff has a somewhat lighter flavor,
but it isn't dramatically different from the machine parched. Hand
parched is lighter-colored, too, many kernels still having a slight
greenish-brown tint. They both cook up much more quickly than the
black paddy rice. Also unlike the paddy rice, the cooked kernels are
not hard.