[Sca-cooks] Period medieval rice, brown or white?
Stefan li Rous
StefanliRous at austin.rr.com
Thu Jul 24 22:09:33 PDT 2008
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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