Could you maybe post a recipe or technique for making risotto with short grain
brown rice? I've never made risotto because arborio is the rice of choice and
I choose not to eat white rice. Brown rice won't cook if you keep removing
the cover and stirring, so you must make the risotto some other way? (I have,
by the way, heard of making risotto with pearl barley instead of arborio rice,
and even have a recipe, but am skeptical as to whether the barley will cook if
the cover is removed for stirring. Has anyone ever successfully made a barley
risotto?) Thanks for your help.
>The high starch content of short grain rice makes it quite sticky after
>cooking; almost as if it has created its own sauce. That's why it's perfect
>for creamy risottos and puddings. Rice Dream products are made from short
>grain rice. It's really personal preference, but I will not buy long grain
>rice anymore unless there is no other choice. But then I love risottos - and
>not everyone does!