-=> Quoting Carol Shenkenberger to Nancy Backus on 12-05-08 14:37 <=-

 >  CS> brown but only use it for crockpot things (holds up to longer cooking
 >  CS> while still being 'rice' at the end).  I dont like brown rice for
 >  CS> regular eating.
 > I don't even have any white rice in the house... all I ever use is brown
 > for everything.  I eat white rice when out at Chinese (etc) restaurants,
 > but that usually is some form of sticky rice, which I also enjoy.  And
 > sushi rice, likewise... :)

 CS> No problemo!  Just that what I do is the type you get in chinese
 CS> restraunts etc.  

I'm pretty sure that I'd end up on the side of the NOT individual grain
rice... I know that the directions for making rice on the stove where it
absorbs all the water call for you NOT to lift the lid, so that it will
stay nicely separate...  I purposely stir it periodically, and hope that
some of the starches will break down to help form the "sauce"... Most
people don't notice that I'm using brown rice if I bring it along to a
pot-luck... I let it simmer until the liquid is mostly absorbed, then I
turn off the heat, stir it and let the rest absorb on its own...  It
always has a nice "sticky" texture to it... even if not clumpy... :)

 CS> I also have some sushi rice type here.  Been meaning
 CS> to make hand-sushi.  Just waiting for the right ingredients to pop
 CS> up for reasonable prices.

That can be a real trick, to get all the right ingredients all at the
same time... ;)  Bet it'll be good, though, when it all comes together.

ttyl      neb

... Cause of crash: Inadvertent contact with the ground.