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I'd use the white, long grain. Basmati really has a distinct flavour that works so well with these

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Joined: Dec 10, 2005

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Posted to Thread #12112 at 4:27 pm on Oct 1, 2008

spices. I've tried to use brown and didn't like the outcome. And jasmine really would not work at all. But since white has no flavour that I've noticed, it won't harm anything.


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