dsi1 > wrote in news:niqto.15167$nj3.6556
@newsfe04.iad:

> I'm pretty much an expert on Japan style rice and with my trusty rice
> cooker can cook up a pretty good batch but it's gonna be sticky and
> starchy. That's just the nature of the beast. The long grain stuff to me
> seems to be too dry and too al dente but that just the nature of that
> beast. I grew up with the sticky, starchy, rice and it seems that I'm
> doomed to stick with the beast I know.

I have cooked just about every type of rice there is and I have to say that
short grain is really my preferred rice, whether white (Maruyu) or brown
(Lundberg organic). I cook them in my 3-cup Tiger rice cooker.

--

When fascism comes to America, it will be wrapped in the flag
and carrying a cross.

Sinclair Lewis

http://www.youtube.com/watch?v=tnrYMafCzeE