RICE in China: Cooking & Baking Posted May 26, 2007 Growing up, if we had rice it was probably Uncle Ben’s. I will be interested to hear whether fond memories of Mom’s rice affect current preferences.←Uncle Ben's for personal use has it's place...in the garbage can. But the restaurants catering to the loh fan love it because it makes no-clump fried rice. I would rather be jabbed in the eyeballs with an ice pick than eat brown rice.Growing up, we only had plain long grain, but that was in the village eons ago when most people grew their own or just bought from their neighbours. Speaking of which, you have not tasted good rice until you've eaten rice that's fresh milled one day after harvest.