"DC." > wrote in message
...
> <snip>
> > Woah! Camarada, where do you live?
>
> I thought these were sold in most countries, a bit hard to find at times
but
> it isn't that rare. I expect a French deli or grocery shop would sell
that.
> French camargue rice is short & plump & is very similar to paella or
risotto
> rice or even Japanese short grain. I wonder what kind of price mark up the
> Japanese put on it. A couple of hundred miles south along the camargue
coast
> & you be in Spain & i think the first bit of rice growing you'll find will
> be in the Ebro delta. I can't remember where but you'll also find rice
> growing in Italy which brings me to ask... do you grow short grain plump
> rice in America? you've already got long grain & i'm sure it's possible to
> find a coastal stretch somewhere suitable for short grain. Over here in
> Europe, we only have 1 season a year for rice growing unlike in Asia or
> anywhere warmer/tropical where you get 2 yields a year.
>
> > What's "Thai red jasmine rice"?
>
> I suspect it's cargo rice or what we Asians call wild rice. We use to buy
> these in 'native' markets or along roadside stalls out in the country.
This
> seems to be the case from Thailand all the way down to Indonesia & i
suspect
> Philippines as well Peter. It's a bit tougher & takes a little more water
&
> time to cook but high in fibre. We use to cook 1/2 long grain + 1/2 red
rice
> when we were into healthy cooking, but that only made us more hungry! LOL.


Thanks, DC. I had no idea that "wild rice" also goes by the name "cargo
rice." Is that a British thing? And..well, what does "wild rice" mean
exactly? That the bran is still on it?

Oh, and I'm Asian too! Why do you say "we Asians call it"?

Peter