On Tue, 18 Feb 2020 06:57:08 -0000 (UTC), Jinx the Minx
> wrote:

>Sheldon > wrote:
>> On Mon, 17 Feb 2020 11:53:34 -0000, Janet > wrote:
>>
>>> In article >,
>>> says...
>>>>
>>>> On Sunday, February 16, 2020 at 1:07:14 AM UTC-10, Ophelia wrote:
>>>>> "dsi1" wrote in message
>>>>> ...
>>>>>
>>>>> On Saturday, February 15, 2020 at 6:52:30 PM UTC-10, Leo wrote:
>>>>>> On 2020 Feb 15, , dsi1 wrote
>>>>>> (in >):
>>>>>>
>>>>>>> There's no need to buy no stinkin' box of Ric-A-Roni if you know how to
>>>>>>> make
>>>>>>> fried rice. Ric-A-Roni is for people that want fried rice but want to go
>>>>>>> about it in a completely half-assed, wrong, way.
>>>>>>
>>>>>> Don?t forget the vermicelli! Herb ox granulated chicken bouillon works
>>>>>> fine, and the rice isn't long grain. Otherwise, maybe sprinkle some dried
>>>>>> parsley into the mix. Now that?s Far Eastern fare with a Western twist
>>>>>> (vermicelli) in twenty five minutes. Pfffft.
>>>>>> Frankly, angel hair pasta is closer to the original SF treat, and it?s
>>>>>> impossible to cut the dried pasta to exact RaR size. Been there, done
>>>>>> that.
>>>>>> What I?ve described is close, but not exact, and it?s tasty enough for
>>>>>> government work.
>>>>>>
>>>>>> leo
>>>>>
>>>>> The idea of browning some rice and pasta in oil is an interesting one. OTOH,
>>>>> the end product mostly looks and tastes like cooked rice. It's better to
>>>>> just fry the rice after cooking it. Small orzo might be a good substitute
>>>>> for vermicelli.
>>>>>
>>>>> ===
>>>>>
>>>>> I never use long grain, I use the sticky rice. What do you call that?
>>>>> Here it is called 'pudding rice'
>>>>
>>>> The world of rice is all so very confusing. The Chinese use long grain
>>>> rice for fried rice. The Japanese and Koreans will use a short/medium
>>>> grain rice for fried rice. The Hawaiians use a medium grain Calrose
>>>> rice. That's probably what you call sticky rice. We like rice that
>>>> sticks together because it's easier to eat with chopsticks.
>>>>
>>>> The short grain rice can be prepared "sticky" by using extra water. I
>>>> tend to make mine on the dry side. What you refer as "sticky" rice has
>>>> mostly to do with how it's prepared.
>>>>
>>>> What we refer to as "sticky" rice on this rock is a type of high gluten
>>>> type of long grain rice that the Thais prefer. We went to a Thai
>>>> restaurant and had some last night. It's quite chewy. I like to dump
>>>> curry sauce over it to loosen it up a bit. It's not what I'm used to.
>>>>
>>>> There's another type of high gluten short grain rice called "mochi" or
>>>> "sweet" rice. It's mostly used to make mochi and Japanese sweets. Mochi
>>>> is important for special occasions in Japan and Hawaii. Evidently, some
>>>> people consider mochi to be "deadly." That's just plain silly.
>>>>
>>>> https://theculturetrip.com/asia/japa...apanese-snack/
>>>
>>> Ophelie's clueless. UK "pudding rice" rice is not Asian "sticky
>>> rice".
>>>
>>> Janet UK
>>
>> I don't use any rice in rice pudding recipes, I much prefer large
>> pearl tapioca. I don't make it often as it's irresistable and puts
>> pounds on. Last time I made an 8 qt. potful, gave most to a neighbor
>> with 5 kids.
>>
>
>In other words, you made tapioca not rice pudding.

Yes, precisely the same recipe... I like the smoother texture better.