Quote:
Originally posted by dimbulb
Depends on what sort of Asian friends you have. Japanese and Koreans tend to like stickier rice, while the chinese like their rice long-grained, and hence less sticky and more fluffy.
|
Hmm? They were from Taiwan.
Well thinking about it more, I think the problem is just the definition of "sticky" as compared to "fluffy".
I think of "fluffy" as rice that does not stick together and has every grain distinct and separated from the others. Minute Rice comes to mind.
I use grocery store long grain most of the time, and cooked right, it will stick together some, but not to the degree of the stuff used for sushi and such.