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 [log in to unmask]