> Kind of like the old quik/ovaltine wars, except I seem to be fighting this
 > one alone. :(

Serves ya right!  ;-)

 >  >  CS> Seriously?  They use real rice.  Calrose most likely.  Texas or
 >  >  CS> California grown is the norm.
 > 
 >  > I'm gonna ask the guy next time I'm in there. :)
 > 
 >  CS> Betcha i'm right.  If for no other reason than it costs alot less and
 >  CS> they can
 >  CS>  afford the extra 10 mins in a rice maker.  They probably have the
 >  CS> really big 20 cup rice makers and several of them if they do volume
 >  CS> business.  They may make extra rice in the slow times then carefully
 >  CS> nuke it back to hot for peak hours.
 > 
 > You're probably correct, and considering the volume of rice they must sell
 > each day even if the long cook stuff is only a few cents cheaper it's the
 > way to go.

Besides, you wont find many asians eating there at all if it's instant (a prod
uct I never saw in Asia outside the commisary and didnt sell well at the
commisary either except in small boxes).
             xxcarol

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