I always wondered what happens to the "Lemma" in a rice grain, which is called "Saulor Kon" in Assamese. Do they throw it away with the husk in Assam?
When I started going to Vietnamese restaurants in Houston, I found that the Vietnamese people salvage the "Kon"s and use them as another form of rice dish. Since the texture of this prepared rice is different, it is called by another name, not rice.
Question to the netters in China/Japan - Do they use the "Kon's there?
Dilip Deka
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