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10-22-2010, 04:20 PM
With several Asian groceries to shop at, I don't have a hard time finding the type of rice I want. But reading the last few posts started me wondering.
If left with only a choice of poor quality short grain that turns to mush too easily or a long grain, I wonder if a mix of the two would work better. With the dissolving starch from the short grain, the long just might hold together.
Anyone ever try it?
Only an open mind and open heart can be filled with life. ********************* Find your voice; silence will not protect you.
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