Take the Cannoli, Leave the Risotto

“As more varieties and better qualities of brown rice become increasingly common, it’s growing clear that you can do pretty much anything you want with this less processed version of the world’s second-most-popular grain. (You guessed it: corn is numero uno.)”

—Mark Bittman wants to take away the last of your white rice, like the well-intentioned killjoy he is. We await his seasonal take on “candy quorn” with bated breath.

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