Valencian Short Grain Rice verses Brown ?
@ Jade Turner,
I am writing to thank you for re-sending the recipe however, if you kindly re-read my note, I had just asked for confirmation on 2 questions:
a) Mexican cheese used in recipe ? Oaxaca ? Cotija ? Or a mix ?
b) Due to fact, I live in the Mediterranean, and brown rice is not so easy to find for starters, and personally:
I prefer Short Grain or Long Grain Valencian or Italian Arborio which is used to make risotto ---
Which rice best substitutes the brown ?