Home > Magazine Archives > Sept. 15, 2002 Issue > Tastes
Rediscovering Rice
There's more to rice than white or pilaf. Just ask the rest of the world
Sam Gugino
Issue: September 15, 2002
Not long ago, the only rice most Americans knew came in fluffy, long grains that were as white as Uncle Ben's hair and as boring as instant mashed potatoes. But exotic rices such as black forbidden rice from China, red rice from the Camargue in France, and black- and mahogany-speckled Japonica rice from California are "awakening American palates" says Caryl Levine, co-owner of Lotus Foods in El Cerrito, Calif.
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