On Mon, 25 Jul 2005 04:33:25 GMT, Pandora wrote:

> They call "yellow rice" because the grains are really yellow. It isn't
> arborio.
> It is the pre cooked rice, the one that doesen't overkook; the one that has
> separated grains also if you forget it on the fire and also if you mix and
> mix for long time; the one that Chinese people doesn't use.

I understand now, thanks. We call it "converted" rice and the most
famous brand is "Uncle Ben's". When you said *yellow*, the thought of
converted rice occured to me - but I'm too used to thinking of risotto
as a restaurant dish or something to fuss over in the kitchen.

> It is very good for rice salads and for risotti. It is no good to make supplì.

Supplì? That's a new one for me! Is this a representative recipe?
http://www.recipezaar.com/57068

> Here is what I have found:
> http://tinypic.com/9bf7sg.jpg

Thanks, here's Uncle Ben:
http://www.unclebens.com/rice/default.aspx?prod=4