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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.

For the full article, check out the new issue of Wine Spectator, on newsstands September 15, 2002.

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