In your experience, what is the best variety of rice to use in soups/stews? What seems to hold up the best over time? I want to make a batch of Stuffed Pepper Soup for lunches next week and don't want the rice to slowly disintegrate!
Submitted December 31, 2016 at 10:18AM by ayla1209 http://ift.tt/2iAASi0
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