When the getting isn’t good, your dinner can still be great.
Grains are grains are grains
You know what I can’t get right now? Sushi rice . Everybody wants some. You know what I have no trouble finding: Every other kind of rice. I have basmati, I have Bhutanese red rice, and I have long grain brown. Of course they vary in taste and texture, and yes their cook times vary, but they’re all rice, and they’re all right. My point being, if you’re serving rice as a side dish, don’t get too attached to which variety is in stock.
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