Grains are one of those healthy foods that I never think about. I’m not sure what inspired me, but late one night about a month ago I was rummaging through the pantry and found bulgur or cracked wheat – I’m still not sure which I ate. Mark Bittman distinguishes between the two, [...]

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This is part two of my investigative report into rice. Feel free to read part one, where I break down the difference between brown, white, and the infamous parboiled rices.

Today I will discuss long, medium, and short grain rice. I will also mention popular specialty varieties which you might see in the store. [...]

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This is part one of my two part overview of rice.  You can get part two here.
Rice is an important source of energy for much of the world, constituting 3/4 of the daily energy for Cambodians, and consumption increased in the U.S. substantially over the last half century. It surprised me to read [...]

Posted in Food Profiles 10 Comments »