I’d been eyeing a certain brown jasmine rice at the Chinese market for some time, and finally two weeks ago, I bought a bag. The financial investment in the five-pound bag is not a problem but the possibility that it’s not great is. I don’t like to discard food, especially rice, so if the 3 Ladies bag of brown rice turned out to be so-so and tedious to cook, I was stuck with it.
The evening I made the purchase, the market was about to close so I felt somewhat hurried. At the cash register, a Vietnamese customer looked at the rice and said to me, “Sister, that rice takes forever to cook. I soak it first for hours and cook it in a regular pot, not a rice cooker. You have to monitor it and keep adding water. I have some soaking now that I need to cook.”
That was not good news but I was willing to try. I’ve tried cooking brown jasmine rice in the past and experienced just what the Vietnamese lady said. And it wasn’t even good tasting. But this rice seemed different. The instructions on the back said it cooked up in 20 to 25 minutes. Sadly, by the time the Debby-downer Vietnamese customer and I finished our conversation, my skepticism had set in, but I’d already paid for the rice. I owned it.