Interesting, I didn’t know it was a cultivar of Oryza sativa subsp. japonica. This is “basic” Japanese rice, which is less expensive than sushi rice. My feeling compared to Italian risotto rice was that I couldn’t make it as transparent from sauteing with butter at the beginning and that it needed to absorb more broth to be cooked. I will try with sushi rice next time.
Interesting, I didn’t know it was a cultivar of Oryza sativa subsp. japonica. This is “basic” Japanese rice, which is less expensive than sushi rice. My feeling compared to Italian risotto rice was that I couldn’t make it as transparent from sauteing with butter at the beginning and that it needed to absorb more broth to be cooked. I will try with sushi rice next time.