On Tue, 4 Aug 2020 11:49:03 -0700 (PDT), "
> wrote:

>On Tuesday, August 4, 2020 at 1:29:54 PM UTC-5, Cindy Hamilton wrote:
>>
>> On Tuesday, August 4, 2020 at 1:09:35 PM UTC-4, Hank Rogers wrote:
>>
>> > John Kuthe wrote:
>>
>> > > 1 part brown rice
>> > > 2.5 parts water
>> > > some salt and butter to taste
>> > >
>> > > Bring to simmering boil for 30-45mins
>> > >
>> > > Enjoy!
>> > >
>> > > John Kuthe...
>> > >
>> >
>> > Yep, takes longer than white rice, but worth the wait.
>>
>> If you say so. It has an astringent flavor that I don't care for.
>>
>> Cindy Hamilton
>>
>Heck, I always thought it was just me who thought brown rice was astringent.
>Nobody else ever said anything about it so I just thought it was my taste
>buds and just shied away from brown rice.

Astringent? Maybe because of all the arsenic in American rice? I've
never had astringent brown rice.