Anybody use this in a recipe yet?
https://parishrice.com/
It's a high-protein, low-G.I. rice. I assume the different mix of carbohydrates resulting in the lower glycemic index would still get converted in the mash, but the higher protein could have an effect on foam, mouthfeel, etc.
Thoughts?
https://parishrice.com/
It's a high-protein, low-G.I. rice. I assume the different mix of carbohydrates resulting in the lower glycemic index would still get converted in the mash, but the higher protein could have an effect on foam, mouthfeel, etc.
Thoughts?
