"aem" > wrote in message

> 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

The wikipedia entry under "glutinous rice" seems reliable.

--
James Silverton
Potomac, Maryland