On Tuesday, August 4, 2020 at 2:59:16 PM UTC-4, Bruce wrote:
> On Tue, 4 Aug 2020 11:49:03 -0700 (PDT), "
> > wrote:
>
> >On Tuesday, August 4, 2020 at 1:29:54 PM UTC-5, Cindy Hamilton wrote:
> >>
> >> On Tuesday, August 4, 2020 at 1:09:35 PM UTC-4, Hank Rogers wrote:
> >>
> >> > John Kuthe wrote:
> >>
> >> > > 1 part brown rice
> >> > > 2.5 parts water
> >> > > some salt and butter to taste
> >> > >
> >> > > Bring to simmering boil for 30-45mins
> >> > >
> >> > > Enjoy!
> >> > >
> >> > > John Kuthe...
> >> > >
> >> >
> >> > Yep, takes longer than white rice, but worth the wait.
> >>
> >> If you say so. It has an astringent flavor that I don't care for.
> >>
> >> Cindy Hamilton
> >>
> >Heck, I always thought it was just me who thought brown rice was astringent.
> >Nobody else ever said anything about it so I just thought it was my taste
> >buds and just shied away from brown rice.
>
> Astringent? Maybe because of all the arsenic in American rice? I've
> never had astringent brown rice.

Everybody's sensory equipment is different. Perhaps you are less sensitive
to that taste. Perhaps you enjoy it.

Cindy Hamilton