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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
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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