cshenk wrote:

> "Giusi" wrote
>
>>"Joseph Littleshoes" ha scritto
>
>
>>>Picky picky.
>>
>
>>Ya know, if you do not want to know anything that I know and you want to
>>make Italian food from French recipes, then effing do it.
>
>
> Grin, I've never made risotto but I understand the basics of it. I do make
> a dish that though *quite* different, has a similar sort of rice treatment
> though wetter by far.
>
> In Japan it is commonly translated as 'rice porridge' (other places with a
> simpler style of it but a close relative will call it Congee or Juk). The
> main difference in Kyushu version 'rice porridge' is it has many more
> ingredients though the total end volume of added things may be the same. Oh
> and in Thailand, there is often a bit of coconut milk and lemon grass added.
>
> I've thought a few times of trying a risotto. Just havent yet.
>
>

Actually i prefer a pilaf but the elderly relative likes the more
porridge like rice dishes, even including rice pudding, about the only
thing she will tolerate raisins in.
--
JL