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Home Cooking 13


Akitist | Feb 25, 2011 09:53 AM

I may get burned at the stake for heresy for aking this, but is it acceptable to use other than the normal types of rice (arborio, etc) to make this dish? I know jasmine or basmati might give an unusual flavor or texture, but how about a medium grain type? Nice Akita Komachi or some such?

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