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Barenaked Rice looks rather too good to be true?
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<blockquote data-quote="Nicole T" data-source="post: 2300103" data-attributes="member: 527609"><p>I've bought a pack of konjac rice from Amazon. The same price for 200 grams as 2 kilos of Basmati in Morrisions (that makes over 4 kilos once hydrated) but I suppose there's more involved to making it, and greater expense in producing for a niche. I haven't tried it yet. The packet says you've got to drink lots of water with it, so I have visions of it swelling in my stomach like that expanding foam that you use to fill wall cavities.</p><p></p><p>It will get used at some point, though. And if it's any good, I'll be buying more for when I go to my friend's for curry night. I'll probably stick with frozen (Iceland) cauli rice for general use, but one of the nice things about this is that, as long as I keep the packet sealed, it doesn't need refrigerating.</p><p></p><p>I got really good BS results from boiling basmati for 5 minutes, draining and rinsing thoroughly with cold water, and then continuing cooking. Though I've only done it once, so I need to repeat the experiment to be confident it wasn't a fluke.</p></blockquote><p></p>
[QUOTE="Nicole T, post: 2300103, member: 527609"] I've bought a pack of konjac rice from Amazon. The same price for 200 grams as 2 kilos of Basmati in Morrisions (that makes over 4 kilos once hydrated) but I suppose there's more involved to making it, and greater expense in producing for a niche. I haven't tried it yet. The packet says you've got to drink lots of water with it, so I have visions of it swelling in my stomach like that expanding foam that you use to fill wall cavities. It will get used at some point, though. And if it's any good, I'll be buying more for when I go to my friend's for curry night. I'll probably stick with frozen (Iceland) cauli rice for general use, but one of the nice things about this is that, as long as I keep the packet sealed, it doesn't need refrigerating. I got really good BS results from boiling basmati for 5 minutes, draining and rinsing thoroughly with cold water, and then continuing cooking. Though I've only done it once, so I need to repeat the experiment to be confident it wasn't a fluke. [/QUOTE]
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