[Sca-cooks] Converted Rice WAS The tastiest grape leaves

[Avraham haRofeh]

> > Converted rice is sometimes known as parboiled rice. Uncle Ben's is a
> common example around here. It's not as vile as Minute Rice, but it
> has been partially pre-cooked and then dried, the object being to
> remove surface starches and make it less sticky, and a little easier,
> in theory, for mere non-rice-cooking mortals to cook. The cooking
> process, the timing or the water-to-grain proportions are different;
> I forget which; it's been a long time since I cooked parboiled rice.
> > Adamantius
>
> Ewww, that's disgusting. I'm not sure why, but that concept really pushes
my
> "Icky Food" button.
> Then again, I LIKE sticky rice.

What Master A left out is that parboiling the rice before removing the bran
and germ also forces some of the nutrients from those outer layers into the
kernal. Converted rice is therefore (marginally) more nutritious than plain
polished white rice... but brown rice smokes 'em both nutritionally. The
cooking process and proportions are the same; converted rice needs 15-20%
longer cooking times.

Avraham

****************************************
Avraham haRofeh of Northpass
     (mka Randy Goldberg MD)