On Tue, 4 Aug 2020 12:28:19 -0700 (PDT), Cindy Hamilton
> wrote:

>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.

Astringent makes you pull a face if it's strong. Brown rice doesn't
have that at all for me. It's not that I enjoy it.