been experimenting with various kinds of rices lately, after years (literally) of only brown rice, organic brown rice, or basmati brown rice. So here's a photo of the newest batch, a mixture of black, red, and brown (darker than before) rice. We're grateful for Japanese groceries locally, a byproduct of the Honda plant in the northwest quadrant of the Greater Columbus area, and the demand for Japanese food products from the management and worker teams brought in from Japan.
there's a bit of a bitter aftertaste; we're trying to isolate what it might be from. Tried a small amount of black rice cooked separately, and that wasn't it. So will try the red rice next-----