On Wed, 27 Jul 2005 00:21:36 +0200, "caronteone" >
wrote:

>
>"Victor Sack" > ha scritto nel messaggio
.. .
>> 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.
>
>I think you are perfectly right Victor.
>Parboiled rice is never used in genuine cuisine.
>Instead it could be used by fast food restaurats.
>But if you plan to make a genuine risotto, preserve your parboiled rice for
>your next rice salad!
>Risotto is my speciality, and i've never used it and never will!
>So keep up you good uses and keep parboiled rice away from your kitchen!
>
>> Have you thought of posting your parboiled-rice recipe to
>> <news:it.hobby.cucina>, to provoke a riot or something? :-)

I'm late (just came back from holidays... in Italy!), but I have to
agree with Victor and Caronteone. I love risotto, I love making it,
and parboiled rice never enters my kitchen. Me, for risotto, I'm
partial to Carnaroli :-)

Nathalie in Switzerland