มิดลินส์

I've been cooking these broken rice bits like risotto and the texture comes out so rich and creamy, nothing like regular white rice. They soak up broth beautifully, and it's quickly become my go-to side dish for Sunday dinners.

The broken rice pieces cook up so creamy, way richer than regular white rice. I served it under smothered pork chops and my husband went back for seconds.

I made these as a risotto substitute and the texture came out so creamy I didn't even miss the arborio. The little broken rice bits cook faster too, which is nice on a weeknight.