Sheldon wrote:
> 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 Im partial to rice pudding. Especially my mothers.
>
> 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.
>

Yoose forgot to mention mom's tits Popeye!