[Sca-cooks] Period medieval rice, brown or white?

[Ian Kusz]

Speaking of which, I don't generally like non-white rice, but this fellow
sold purple rice, and I want to know what to call it....I want some.  It's
delicious.

On Thu, Jul 24, 2008 at 10:09 PM, Stefan li Rous <StefanliRous at austin.rr.com
> wrote:

> Dragon quoted me as saying
> <<<
> Stefan li Rous wrote:
>
> Most rice in the U.S., brown and white, is long-grain rice, which is
> to what
> I suspect you are really objecting.  Short grain and medium grain
> rices seem
> to be starchier, cook better and have better flavor.  Some of the health
> food brown rices I have encountered have actually been partially hulled
> brown rice with a lot of chaff remaining.  Nutritional--maybe, but
> certainly textural and taste deficient.  >>>
>
> Just a small note. I didn't say that. That portion quoted actually came
> from a message that Bear wrote, which is in my Florilegium rice-msg file. I
> did write the rest of what is quoted in this message.
>
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>   Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
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-- 
Ian of Oertha