rice- why Uncle Ben's?
I make vermicelli rice (just angel hair pasta sauteed in butter until it turns brown, add the rice and chicken broth, and let sit on low heat until done). It's a pretty simple, extremely yummy, recipe that only seems to work with Uncle Ben's rice. NOTHING else. Not cheap rice, not fancy expensive, etc. Nothing else provides any flavor, usually stays hard long after it should be done, or gets really starchy. Anyone know why only Uncle Ben's would work?