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Doug Miller

In article , wrote:
On 06 Jan 2010 03:25:11 GMT, Puckdropper
Rice is a natural dessicant, that's why it is used in salt shakers to
keep the salt from clumping.

Just spread the last of the rock salt from last year on the driveway. The
rice kept it from forming a big clump quite effectively.

Any particular type of rice recommended?

I always use uncooked white rice in my salt shakers, same thing as my mother
and my grandmother used...

I can tell you from my cooking experience that white rice absorbs water *much*
more readily than brown rice. I'm not sure why -- I assume that's because
there's no bran on white rice -- but I know that it takes three to four times
as long to cook brown rice as white. After simmering for fifteen minutes, a
potful of white rice is done cooking, with all the water completely absorbed,
but it takes 45 minutes to an hour for that to happen with brown rice.