La Tienda in the Press
The Washington Post - August 02, 2006
Stuck in a Stew Over RiceIt seems that every recipe calls for a different kind of rice: white or brown, long grain or short grain, and so on. I can tell white from brown, but am I supposed to take a ruler with me to the market to measure how long the rice grains are?
Robert L. Wolke
Absolutely. Paella rice must be absorbent enough to soak up the savory broth from the seafood or meat and must cook up to just the right degree of "clumpiness."