Tom:
>>A minor point first: the only soaked rice I have seen is wild rice,
>>which is baked (therefore dead) before it is soaked. I wonder why
>>folks bother with it - easier to simply boil it, and it's just as
>>"alive" (actually, dead) as baked, soaked rice. (Many other kinds of
>>rice will sprout, but they are often very bitter. The easiest way to
>>eat rice is if it is cooked.)

Peter, <[log in to unmask]>:
>This is new to me. Have all brands of wild rice been heated and if so
>how come?

Tom:
Dorleen Tong visited a wild rice producer, who told her that wild rice
is baked to give it a nutty flavor. I have never heard of store-bought
wild rice sprouting roots, despite long soaks and letting it (try to)
"sprout" for days. So, I suspect the info on baking is correct.

The folks at the RAW Restaurant in San Francisco claim their wild rice is
actually raw - but it still doesn't sprout roots, after weeks of soaking (so I
suspect it may be baked also.)

Regards,
Tom Billings
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