-=> Quoting Carol Shenkenberger to Nancy Backus on 12-11-08 20:03 <=-

 > people don't notice that I'm using brown rice if I bring it along to a
 > pot-luck... I let it simmer until the liquid is mostly absorbed, then I
 > turn off the heat, stir it and let the rest absorb on its own...  It
 > always has a nice "sticky" texture to it... even if not clumpy... :)

 CS> Just tastes funny to us when eaten plain.  Dunno why.

Possibly the bran that's still there, making it brown rather than white.
It's been described as a more nutty taste...
 
 >  CS> I also have some sushi rice type here.  Been meaning
 >  CS> to make hand-sushi.  Just waiting for the right ingredients to pop
 >  CS> up for reasonable prices.
 > That can be a real trick, to get all the right ingredients all at the
 > same time... ;)  Bet it'll be good, though, when it all comes together.

 CS> Oh it's not hard to get the fillings together.  So many variations!
 CS> A few strips of carrot, celery, acocado, daikon, and some fish type
 CS> suitable for it (I like the sashimi sushis).

That sounds tasty... :)   So, what are you missing, the seaweed sheets?

ttyl       neb

... Conclusion: Place where you got tired of thinking.