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Path: utzoo!linus!philabs!pwa-b!utah-gr!thomas
From: thomas@utah-gr.UUCP (Spencer W. Thomas)
Newsgroups: net.cooks
Subject: Re: Wanted recipie for rice in the chinese style
Message-ID: <1242@utah-gr.UUCP>
Date: Mon, 12-Nov-84 15:06:24 EST
Article-I.D.: utah-gr.1242
Posted: Mon Nov 12 15:06:24 1984
Date-Received: Thu, 15-Nov-84 01:35:23 EST
References: <122@cadvax> <1762@sun.uucp> <1232@eosp1.UUCP> <238@zinfandel.UUCP>
Reply-To: thomas@utah-gr.UUCP (Spencer W. Thomas)
Organization: Univ of Utah CS Dept
Lines: 12
Summary: 


In article <238@zinfandel.UUCP> berry@zinfandel.UUCP (Berry Kercheval) writes:
>
>Please note that "Uncle Ben's" and similar types of rice are NOT
>"ordinary California long-grain rice".  "Uncle Ben's" is so-called
>"converted" rice -- it has been par-boiled to make it cook easier 
>and faster.

I have never understood the origin of this misconception (that converted
rice cooks faster).  I can cook ordinary long-grain white rice in 20
minutes, while Uncle Ben's takes 25 minutes.  Doesn't seem faster to me.

=S