Rice to the occasion

02 March 2016 - 02:30 By Andrea Burgener

Back when Atari tennis was the acme of home TV gaming, frosted-bottle-green was a cool colour for a car, and fibre was something you ate for breakfast rather than what got you online, the rice we always ate at home was Tastic parboiled.It took decades before supermarket and deli shelves would be lined with decent "real" rice, sans that hateful parboiled glassy quality.

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