Rice Coneseur 

My husband used to talk about rice like a sommelier talks about wine. It has an aroma, a taste, a texture; country of origin was as important as type of rice. 

Now I’ve begun to evaluate rice as well, but I judge on different standards. I evaluate based on how easily and quickly it can be swept up. So far Shah’s hated basmati rice wins in sweep-ability. His favorite stickier rice needs to dry overnight or picked up piece by piece. 

I think I’ll sacrifice taste for a little while.