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From: berry@zinfandel.UUCP (Berry Kercheval)
Newsgroups: net.cooks
Subject: Re: Wanted recipie for rice in the chinese style
Message-ID: <243@zinfandel.UUCP>
Date: Fri, 16-Nov-84 11:29:47 EST
Article-I.D.: zinfande.243
Posted: Fri Nov 16 11:29:47 1984
Date-Received: Sun, 18-Nov-84 04:44:27 EST
References: <122@cadvax> <1762@sun.uucp> <1232@eosp1.UUCP> <238@zinfandel.UUCP> <1242@utah-gr.UUCP>
Reply-To: berry@zinfandel.UUCP (Berry Kercheval)
Organization: Zehntel Inc., Walnut Creek, CA
Lines: 16

In article <1242@utah-gr.UUCP> thomas@utah-gr.UUCP (Spencer W. Thomas) writes:
>
>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.

OK, I erred.  The problem is that I NEVER use "Uncle Ben's" or other
'converted' rices.  I buy Calrose in 25 pound sacks.  (My wife is
allergic to potatoes, so we eat a lot of rice and pasta)

I may have confused it with that other abomination, "Minute Rice".  My 
apologies to anyone I confused.

-- 
Berry Kercheval		Zehntel Inc.	(ihnp4!zehntel!zinfandel!berry)
(415)932-6900