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. It is very good
> for rice salads and for risotti. It is no good to make supplì.
> Here is what I have found:
> http://tinypic.com/9bf7sg.jpgf

De gustibus non est disputandum, etc., but using parboiled rice for
risotto goes against the grain somehow. In fact, you have actually
provided an explanation: "separated grains". That is the opposite of
what one is supposed to look for in a risotto (and is the exact
counterpart to using chili peppers instead of black pepper in
"carbonara") - you end up making another, however tasty, dish. In this
case, the resulting dish would perhaps be more akin to a kind of pilaff.
Have you thought of posting your parboiled-rice recipe to
<news:it.hobby.cucina>, to provoke a riot or something? :-)

Victor