Having grown up in a culture which uses long grain rice and strives for "every grain separate unto itself", I'm never really at home with some of the short grain and Asian rices, no matter the method and vehicle of prep.

The whole thread caused me to recall the Hmung sailors, a coffee can and a charcoal brazier on the fantail. Good rice every time, even with cumshawed US Navy stores long grain rice,.although occasionally flavored by the river's waters,