Guys, rissotto is a dish.....carnoli and arborio are two rices traditionally used to make rissotto.
Sauteing in oil first to coat the grains then gradually adding liquid and stirring to get a creamy end dish. There are probably 30 rices on my shelf right now.
I'd be interested in learning about a "new" or one with absorbtion higher than arborio or carnoli.
Israeli, or ''Middle Eastern' couscous for the anti-Semites, can be cooked just like arborio rice in risotto. It has the same nutty, creamy texture. Perhaps this is what you saw. We love the stuff: it is great as a salad, as a side starch, as an entrée risotto-style. It was invented in Tel Aviv in the 50's, and is just now kind of an ''in'' thing. It is available from Falcon Trading wholesale, or at most Whole Foods stores retail
Honestly, all rices I know of making except the Japenese Sushi are done by 2:1 ratio of water to rice. Even in the rice steamer the ratio is 2:1. Usually perfect doneness is around 45 mins oven timer and 22 minutes stove top.