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Chinese/Thai rice is long grain and doesn't usually like to clump/stick together.. that's why in those area that primary eat this kind of rice don't tend to pick up the rice with their chopstick (the Chinese just push them to the mouth from the bowl). It's also a bit more chewy than the Jap/Kor counterparts.
Japanese/Korean rice on the other hand is stickier and tends to clump together when cooked. This makes it easy to pick them up with chopstick, since bringing your bowl/pick up the bowl to your mouth is considered bad manner in Korea (not sure about Japan).
Personally, I like the Thai jasmine rice... so fragrant.. but some people find it too perfumery.
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