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Originally Posted by Domovik
I've heard it needs to be short grain rice. But I've never seen it in stores. I only find long or medium grain. I don't really know why or how this makes a difference.
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It makes a world of difference. The rice needs to be very sticky when it's cooked, otherwise you won't be able to form it into hard balls. You may say you can make balls with long or medium grain rice, but the chances are that those balls will probably fall apart while eating them.