🚀 go-pugleaf

It seems to me I heard somewhere that nobody@panix.com wrote in article
<a6bcdh$mgf$1@reader2.panix.com>:

>SlipperySlope <THEGook@zip.net> writes:

>> Long grain rice is the staple in chinese food.  Long grain rice is NOT
>> sticky and DOES NOT glob up like short-grain served in japanese and
>> korean places.

>Hey -- here's a free clue for you:  This is strictly a function of how
>much water is cooked back into the rice.  Length of grain means nothing.

Au contraire.  Long grain rice is a staple in Mexican cuisine, where the
rice grains don't stick together, and until modern times LGR was the
standard rice in US cooking.  Japanese short grain rice, OTOH, will
stick together under almost any cooking conditions. 

From someone who knows what he's talking about (individual varieties are
also described on this page):

[Begin]
Fit the rice variety to the desired application to insure perfect
results.

long grain 
Yields a drier, fluffy product. Multiple uses including stuffings,
pilafs, casseroles, salads, stir fry. 

medium grain 
Shorter and stickier than long grain. It is useful in applications where
a juiciness and cohesiveness is desired, such as in some desserts,
pancakes, risotto, paella. 

short grain 
Very flavorful, it yields a stickier, softer product It is especially
good when a creamy texture or stickiness is desired, such as in
puddings, croquettes, rice balls, paella, risotto. 

sweet rice 
Also called "waxy rice" or "glutinous rice", preferred in ethnic
markets. Used for sticky sweets, snacks, and desserts. Also used in
Japanese sushi.
[End]
http://www.lundberg.com/variety.html
-- 
Don
donkirk@covad.net