[Sca-cooks] The tastiest grape leaves

[Philip & Susan Troy]

Also sprach Steve:
>--
>I personally don't like the texture after cooking.  If you want non sticky
>rice, get a good rice and rinse it a couple times or use brown or wild
>rice.  Growing up in Asia I like sticky rice (it's easier to pick up with
>chopsticks).

Agreed. I much prefer a plain long-grain rice for most purposes.
However, a lot of people don't know that parboiled rice has a fairly
ancient history in Asia, particularly in India, and it's not without
its uses.

But both Minute Rice and Boil-In-Bag rice still suck ;-)...

Adamantius