In article >,
Mr Libido Incognito > wrote:
> Peter A wrote on 12 Feb 2007 in rec.food.cooking
>
> > In article >,
> > says...
> > > Me too. I buy the small packets, little boxes I find in Kroger.
> > > The rice mixes I use often don't have enough wild rice, so I
> > > cook one of these ahead of time and add it to the soup toward
> > > the end.
> > >
> >
> > Be aware that there are 2 kinds of wild rice. The cultivated kind is
> > more common and less expensive. The grains are really dark, almost
> > black, as a result of the processing. Then there's the really wild kind,
> > harvested by hand, and usually sold by Indian tribes. Processed
> > differently, the grains are brown. It is vastly superior, although a lot
> > more expensive (perhaps 10-11 bucks a pound).
> >
>
> And sometimes not cleaned porperly...hence the muddy taste and the required
> changing of the water during cooking.
Ok. I've not run into it yet.
I get all of my brown, red and black rices from the asian market. Seems
to be cleaned properly?
What brands need to be avoided?
--
Peace, Om
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