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.