On Fri, 09 May 2008 15:04:28 GMT, "Vilco" wrote:

Christine Dabney wrote:

Try it sometime..with Arborio, or Carnoli rice.

I second that.

BTW - it's Carnaroli, not Carnoli.

Thanks. I knew it was along those lines. I am in the midst of
traveling, so was going by memory.

I think all the other suggestions are great too. It really takes
patience though...and the result is far different than ordinary
rice....

I since taught myself from reading other Italian cooks, like Marcella
Hazan, and Lidia Bastianich.

Christine