-=> Quoting Carol Shenkenberger to Nancy Backus on 12-02-08 17:22 <=-

 >  JM> Oddly enough I like rice when it clumps, but I'm so good at it, and
 >  JM> its easy to make anyway, I seldom get clumpy rice.
 > 
 > The only time mine is clumpy is later, when I take the leftover rice out
 > of the fridge to make congee from it.  ;)

 CS> You missed the great rice debates in Cooking ;-)  You'll see
 CS> references to it as 'separatist rice' which is where each little grain
 CS> hates the other and tries it's best to stay separate from the others
 CS> ;-) 

I've seen some references to it.  ;)  Mine is usually somewhere between
that and clumpy... I prefer to have my rice make it's own sauce... so I
don't have to add a sauce for a casserole.

 CS> My type isnt meant to be like that but taste is my aim.  Medium grain
 CS> calroses are my normal one.  A nice decent sticky rice.  I have some
 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... :)

ttyl      neb

... Wisdom has two parts: 1. Having a lot to say. 2. Not saying it.