In a message dated 96-08-12 07:32:55 EDT, you write:
>>any, between short and long grain.
>>Can someone enlighten me before the sale ends (August
>
>Short grain rice is much stickier. If I'm making a sizzling rice soup, for
>example, I use short grain brown rice because it's sticky. If you're
>looking for that kind of rice that falls apart into individual grains, this
>is NOT it :) It's delicious, but clumpy and sticky.
short grain rice is also used for sushi because of its sticking qualities and
for asian rice based desserts. i suspect (but do not know) that they are
probably interchangeable from a nutritional point of view.
------------------------------