(about 1/2 pound), quartered lengthwise, cut crosswise into thin slices.

Every once in a while I might get whole-grain rice for something special, but for the most part that's what I would use, I put it in a dish that was like a North African chicken that had citrus fruit in it and kind of a cumin rub.I made a warm salad that was like couscous that had currants in it.

I would have people say, "I don't usually like couscous."I'd tell them it actually isn't couscous, it's rice, but it has a mouthfeel like couscous.And for the same reason, I would make risotto with that rice because it was high starch content.

Because it was cracked, the starch would come out and you can make this really creamy, but not mushy rice.. We would sometimes make a tabouli-like salad with brown rice.It just had a wonderful feeling in your mouth that reminded me of a bulgur.

But if you couldn't eat wheat, you could still eat that.

As far as I have been able to determine, nobody's allergic to rice.8 ounces cream cheese, at room temperature.

1/2 cup powdered sugar, plus more for rolling.1 teaspoon freshly grated lemon zest.

In a mixer fitted with a paddle, mix the flour and salt in a large bowl.Add the butter and mix the ingredients together into a sandy, crumbly mixture.