On Mon 06 Apr 2009 05:43:25p, Jean B. told us...

> Wayne Boatwright wrote:
>> On Mon 06 Apr 2009 05:11:06p, Jean B. told us...
>>
>>> Wayne Boatwright wrote:
>>>> On Mon 06 Apr 2009 02:16:10p, Jean B. told us...
>>>>
>>>>> Dimitri wrote:
>>>>>> "Andy" > wrote in message
>>>>>> ...
>>>>>>> Becca said...
>>>>>>>
>>>>>>>> Minute Rice
>>>>>> Used in catering because it will hold shape and texture.
>>>>> But, unless it has changed over the years (I bought/consumed it
>>>>> when I was pretty young), you can tell it is Minute Rice....
>>>>>
>>>> Apparently, Jean, it has changed, though I have not bought any.
>>>> Friends of ours had us over for dinner and one of the dishes was a
>>>> rice pilaf. She used minute rice (she told me beforehand), and I
>>>> really couldn't tell.
>>>>
>>> Really!!!!! It used to have that certain odd texture.
>>>
>>
>> Yes, I remember that from years ago. My mom bought a box once and none
>> of us liked it. It was never bought again. As I recall, part of the
>> texture issue was that of broken grains of rice, and somewhat rough.
>>
> Or porous?
>

Yes, I'd forgotten that.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.