On 10/13/2010 4:11 PM, Julie Bove wrote:
> > wrote in message
> ...
>> On 10/13/2010 12:47 PM, Michel Boucher wrote:
>>> > 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.
>>>
>>
>> I cook the same rice Calrose every day which is pretty boring but it's
>> almost as if something won't be right if I don't - it's my most OCD
>> behavior.
>
> When I was single I ate a lot of rice and it was almost always Calrose. It
> used to be cheap.

The jump in rice prices has hit the folks of Hawaii hard. What will be
next - Spam?!