In article > ,
TFM® > wrote:

> "Omelet" > wrote in message
> news
> > Dad loves rice. Mixed with a variety of meat and veggies, but always
> > wants peas in there if nothing else. <g>
> >
> > A couple of days ago, I took some BBQ'd rib bones out of the freezer and
> > tossed them into the pressure cooker with the usual miripoix stuff.
> > Made a rich stock (time for one hour) that I left in the Hobart to chill
> > so I could defat it.
> >
> > I ended up with 10 cups of rich smoked beef stock.
> >
> > To that, I added 2 cups of brown rice and 3 cups of red rice, 4 stalks
> > of sliced celery, 4 sliced medium carrots and one chopped onion.
>
>
> What's the red rice like? I saw some at the Asian market but I was a bit
> indigent after purchasing my calrose rice.
>
> TFM®

Slightly nuttier and higher in fiber than the brown rice, but most
excellent in flavor.

The plain red rice works well with other items but the red Cargo rice
tends to be more glutinous and runs the red color to the point of
ruining presentation of other ingredients. It's ok by itself with just
stock flavor-wise tho'.

Cooking time is the same as for brown or black.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.