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.
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