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, cut into 8 wedges, for serving.

is a common variety in the U.S. and is popular in restaurants..Unlike long-grain rices, which turn plasticky and brittle after they cool, short-grain rices tend to be more tender at room- and fridge-temperature.

This makes them ideal for chilled puddings.Short-grain rice can also absorb a lot of moisture; in Turkey, a variety called.is a popular short-grain rice used for pilaf, as it can soak up flavorful cooking liquid and form slightly sticky clumps of grains on your spoon.

In the Indian state of Tamil Nadu,.is a short-grain variety often fed to the young, elderly, and sick, as it takes well to porridge preparations and is easily digestible with a relatively low glycemic index.. Sticky rice.

, white sticky rice doesn't actually contain the flour-protein gluten.

It is, however, full of sticky amylopectin, and after a brief soak is ready to be steamed into all kinds of chewy sweet and savory preparations.“They can get scent exhaustion," Humphrey explains.. “Native truffles are going to explode over here," she predicts.

"This is the first time I’m seeing them get the same market price per gram as a Perigord.”.Almost any dog can be taught to hunt for truffles.

I call Alana McGee, the founder of.The Truffle Dog Company.