Sushi rice for risotto?

Done it before. No great dissapointment.

"Sushi" rice and arbrorio rice have one vital element in common:

they are both short grain rices that contain higher amounts of certain carbohydrates. These starches cause the stickiness in "sushi" rice and the creaminess in a risottto, (when it is adequately stirrred with liquid for the necessary amount of time).

Don't think in terms of the final dish such as "sushi" rice or "risotto" rice.

Think in terms of short, medium, and long grain rice, which differ in the amount of and types of carbohydrates, with subsequent variations in the texture/consistency of the final product.

Mark

Picking others' brains is definately one way to gather information but I also think that making one's own mistakes and learning from them can be a valuable learning experience.

Will it work? Won't it? Try it and see for yourself. If you are looking at a $100 prime rib roast, you might want to get some serious advice. But for a handful of rice and a half hour of your time the experiment is well worth it for the first hand experience you will gain. Then you will be in a position (like Kuan and Mark) to offer good advice to others based on your own experience.

Jock

Cheese and rice work well whether in risotto or not. Jeff Smith attributes a cheesy rice dish to Jefferson who stole rice from Italy during his travels. It's essentially a risotto with a long grain rice. Texture is different but it's not bad in its own right.

Rice, refried beans and cheese is quite a pleasing combination to me, the mushy beans acting as the sauce instead of a risottos jellied starch...

Phil

oh Phil, jellied starch?!!!! ugh.

I was goofing off the other day making basterdized sashimi rolls....my Japanese version of burritos....and the rice stayed on the stove alittle too long and crisped on the bottom into a nice golden nut crunchy layer. I've had Vietnamese dishes with this as the base and saucey meat/veg on top.
Too fun to discover it on my own....

Sashimi/Sushi at my house is messy and goo filled.....nori is layered with rice then spicy chili/garlic sauce with lemon in mayo then an assortment of veg....usually cukes, carrots, pickled Asian radish, sugar peas, green onions, then any shrimp, tuna, fish eggs, eel.......messy yet oh so yummy. we don't even cut them just eat them like burritos.

Shroom, I dined recently at the home of a colleague of my husband's. He's from Persia (Turkmen ancestry). His wife made fesenjan and served it with rice. He told me that the tadiq, the golden crust, was reserved for the elders or guests at his family's table back home. I can see why: it's tasty! :lips:

Well, I should have said gelled, but that's what it does!

Phil

My wife tells me that when she was a kid growing up in China, the children used to fight over who gets the "burned" bit at the bottom of the rice pot. I must say, it doesn't do much for me.

Jock

Ive used sushi rice for risotto, it works fine... actually for certain dishes I like using it better... It cooks faster than arborio or carnaroli from what Ive experienced... Were you watching Simply Ming? or one of his other shows?

nope don't have a television....haven't had one for 5+ years. Only occasionally do I see TV. The exercise place has televisions hooked up to the stationary bikes, I sometimes end up seeing cooking shows but it's hit or miss.

In a Paella, that crusty rice on the bottom is called "socarrat" and is very desirable.

Tony

Isn't it funny that all these other cultures value the crunchy toasty browned rice and run of the mill USA citizens consider it "burned".