Originally posted by: 0roo0roo
Originally posted by: theGlove
Originally posted by: 0roo0roo
depends on the variety, there are some grains that are nasty. i've never found out the name of the variety but it was so "dry" it refused to disolve when boiled for congee.
ty, finally someone who knows what I'm talking about.
btw, it's not the basanti rice that i'm referring too. the name on the bag says "blue ribbon long grain rice". stay away from it lol
all i remember was that it was some american grain...
tossed the bag a while ago it had odd cooked texture, like the grains were way too separate in a bad way in your mouth. totally bad mouth feel. and yea i cooked it for hours and i was amazed that it resisted becoming a smooth congee, it didn't get even close, it had a strange insoluble quality about it. maybe its some bizarre ge frankenfood rice. and of course worse of all, it tasted horrible.