Jean-Louis Tu <[log in to unmask]>:
>Other question: I found some Canadian wild rice (black, 3 times longer
>than usual rice, and very thin). It didn't sprout -that confirms what
>Tom says ("White rice, wild rice are dead and won't sprout"). It
>tasted like a brand of tea I used to drink (I forgot the name, too
>long ago). I wonder if it violates the "rule" to eat soaked wild
>rice. To what extent is it "dead"? Is it dried at high temperature or
>what?

Tom:
I was told (by someone who spoke to a producer) that the wild rice is
baked to give it a nutty flavor. I don't know what temperature they
heat it to. I have tried sprouting it, and never succeeded - it just
rots rather than sprouts.

P.S. to all: due to the upcoming SF-LiFE Expo on Sunday, I will be very
busy the next few days. So, I might be slow in responding to posts or
e-mail until next week.

Regards,
Tom Billings
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