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

When we lived in Mexico, they cooked rice by baking it in a terra cotta type 
dish with lid.  It came out perfect and fluffy/separate grained every single 
time.

To properly cook, per Noni and the rest of the little old ladies from Italy 
I've known, risotta, it should be like it was creamed (makes its own sauce). 
NOT like the soupy stuff you see the t.v. cooks making.

Lynda
----- Original Message ----- 
From: <Clansgian AT wmconnect.com>
> Fluffy rice that is as loose as a bowl of maggots is apparently a western
> thing.  Some say it was fabricated in the 50's in order to sell parboiled 
> rice
> (like Minute Rice [I accidentally typed Manure Rice]) to try to make every
> disadvantage into an advantage.
>
> On several occasions oreintal relatives or friends have cooked rice the
> "right" way and it is either soupy or else very sticky so that it can form 
> balls.
>
> James
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