On Wed, 19 Feb 2020 03:39:09 -0000 (UTC), Jinx the Minx
> wrote:

>Sheldon > wrote:
>> 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.
>>
>
>I like both, but I’m partial to rice pudding. Especially my mother’s.

That is dependant on mom's recipe a lot more than whether rice or
tapioca. In the US most tapioca is actually sego palm starch.