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["Lynda" <lurine AT softcom.net>]

No, "sticky" rice is what you use for sushi and for risotto.  Arborio is the 
type most Italians use.  I prefer the "sushi" rice to make risotto <g> 
However, you can cook it so that it isn't all that sticky.

Lynda
----- Original Message ----- 
From: <eureka AT hctc.net>


> Don't recall, but I think it's a desert rice, not what I'm
> looking for. I found them by googling their name.--S