Sunday, February 27, 2011

That Italian-Japanese Cross-Connect

File this one under the "who-bloody-knew-but-obvious-in-retrospect"-category!

Turns out that "sushi rice" makes a more than excellent substitute for the arborio, or carnaroli in a classic risotto.

In fact, both rices belong to the same japonica family, the key characteristic of which is that they are glutinous (= starchy, sticky) and not "long-grained" like basmati.

Smack to the forehead, deliciousness for dinner.

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