Rice has long been one of those foods I’m conflicted about. Mainly because of the environmental ethics. I’ve always thought I didn’t have the right conditions for growing it, I didn’t want to contribute to the degradation of the Murray Darling basin by buying Australian rice, and imported rice really isn’t in any version of a 100 mile diet.
Then some wonderful growers right in my neck of the woods began growing dryland rice. It’s not irrigated and it’s not sprayed. A different local grower is even producing it biodynamically, sold in bulk, and not much more expensive than the black and gold supermarket rice. Faster cooking, fresh tasting, nutty, wholegrain, organic, clear conscience rice. How good is that.