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sticky rice

In a message dated 96-08-12 07:32:55 EDT, you write:

>>any, between short and long grain.
>>Can someone enlighten me before the sale ends (August
>Short grain rice is much stickier.  If I'm making a sizzling rice soup, for
>example, I use short grain brown rice because it's sticky.  If you're
>looking for that kind of rice that falls apart into individual grains, this
>is NOT it :)  It's delicious, but clumpy and sticky.

short grain rice is also used for sushi because of its sticking qualities and
for asian rice based desserts.  i suspect (but do not know) that they are
probably interchangeable from a nutritional point of view.