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In response to
"When people look to make rice, do they right away decide to use Minute Rice? Does any other food producer have such a lock on its product?"
by
Mop
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For some recipes (for me anyway) nothing but wild rice will do ... prolly because I lived just across the border from Minn as a kid and my mom used it
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frequently for stuff like beef bourginoinne, or chicken and wild rice casserole, soups, etc. - and it was "fairly" inexcpensive. It just has a great flavor and texture to the dish IMHO.
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Responses:
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