Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site ut-sally.UUCP Path: utzoo!watmath!clyde!floyd!harpo!seismo!hao!cires!nbires!ut-sally!riddle From: riddle@ut-sally.UUCP (Prentiss Riddle) Newsgroups: net.cooks Subject: Re: Basmati rice Message-ID: <890@ut-sally.UUCP> Date: Fri, 3-Feb-84 11:56:15 EST Article-I.D.: ut-sally.890 Posted: Fri Feb 3 11:56:15 1984 Date-Received: Wed, 8-Feb-84 09:28:30 EST References: <891@ritcv.UUCP> <133@sjuvax.UUCP> Organization: U. of Tx. at Houston-in-the-Hills Lines: 15 Let's hear it for basmati rice! I don't know what the difference is, but basmati rice resembles the American variety the way fresh-from-the- oven homemade bread resembles Wonder. For one thing, basmati rice is highly aromatic -- a kitchen where it is cooking is truly a delight to the nostrils. I wish I could describe the smell, but there are just no words for that sort of thing. Try it and you'll see what I mean. In these parts, the most easily available form of basmati rice is a hybrid called "texmati". It is available in (expensive) little boxes at supermarkets, but I get it in bulk at my food co-op in both white and brown varieties. --- Prentiss Riddle --- ("Aprendiz de todo, maestro de nada.") --- {ihnp4,seismo,ctvax}!ut-sally!riddle