Quote:
Originally Posted by jtrinh
Since no one else is going to suggest shit...
Try a japanese/short grain brown rice. Instead of going straight from white to brown, try a haiga mai. Haiga has the husk and most of the bran milled off, leaving the germ. Cook it as you would white rice and it usually tastes the same.
Try these. The Temaki brand is a lot more expensive but tastes way better.
For brown rice, try these. I like em both. Currently eating Hukkura.
Follow the cooking instructions on the bags.
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I am eating Genmai right now. It's comparable, if not better than Jasmine white rice. Where do you buy? How much you usually pay?
I tried looking for the Hukkura. Where did you buy yours?