On Jul 28, 9:06*am, Tracy > wrote:
> Hoges in WA wrote:
> >>> First time I've ever used it.
> >>> Always been put off by the need to soak it for 24 hours. *I have
> >>> difficulty planning that far ahead for just a dessert.
>
> I never soak short grain rice (aka sticky rice). It comes out just fine.
> You do have to be careful of how much water you use though.
>
> I use 1 cup rice: 1 and quarter cups of *water. I combine them in a pot,
> bring to a boil, lower to very slow simmer, cover and let it go for 20
> minutes or so. I turn off the heat and let it sit for a bit before peeking.
>
What you say is fine, but I think when she says "sticky rice" she
means the kind also called "glutinous rice." This is a special kind
of short grain rice that is, well, stickier, and it is usually given a
long soak and then steamed, as she says. Most widely used in
Thailand, I think. -aem