53673any one know off the top of their heads?
- May 3, 2006Hi,
I'll be doing a feast at the end of the month, and a German cookbook from
the late 1300's includes rice, which is a nice easy starch. Does anyone
know off the top of their heads what form the rice took
there/then? Brown? White? Short, long, or medium grain?
--Kareina, who has too much uni work she should be doing so will just ask
in this one place, and if no one knows off the top of their heads will just
go with what is on sale that day...
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