— Char Nolan

So sushi rice, I mean otherwise known as generally as Japanese style rice in a short grain or medium grain. Has a high percentage of amylopectin. It's it's sticky. It's it's got that starchiness to it. And if we want to, you know, replicate a risotto, I think certainly we can use that and and a couple of other thoughts come to mind Char that I'll share with you and and that is I mean first of all if one is going to be making the risotto graded assignment for your course your Rouxbe course, I'll ask you to please go out and buy some Arborio so that we can you know, enjoy the desired outcome for that that you know, somewhat specific activity. Okay, and what that sets us up for is understanding of the broader application of the risotto cooking method. Okay. So there's a risotto dish which is more specific to the type of rice that's used and more broadly. There's the risotto cooking method which can be applied to fundamentally any grain. Okay where we're adding liquids little by little letting them absorb before we add more liquid. We're watching this process and we're stirring it and I'm coaxing out starches and so we can do That with Japanese style rice as well. Okay, you know in fact, you know in the Japanese a kitchen or you know, Japanese cooking, you know, there's a dish it's called okayu or ojea. It's it's kind of like a gruel a rice gruel, but you know it it takes us down this path of developing a loose texture in a kind of you know, starchy finished product. That's a kin to risotto and so it's certainly is within the realm of using Japanese rice and applying the result of cooking method to come up with something that is a kiss and cousin of sorts to risotto. All right. Thank you. And yes, don't rinse it and see how that goes. All right. Eat more starches in there.