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I'd use the white, long grain. Basmati really has a distinct flavour that works so well with these
Joined: Dec 10, 2005
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.
Other messages in this thread:
- 12112. Wonderful Site - U. S. Cranberries - Some absolutely fab recipes with photos for most. [NT] [LINK] - GayR - 10:39am on 10/01/08 (3)
- This biryani recipe looks great...iti was in the May 08 Food & Wine. How critical is the basmati [LINK] - MarilynFL - 4:00pm on 10/01/08
- I'd use the white, long grain. Basmati really has a distinct flavour that works so well with these - Marg CDN - 4:27pm on 10/01/08
- Good golly, I love the help I get from this site. You're the best. [NT] - MarilynFL - 4:44pm on 10/01/08