"I_am_Tosk" wrote
sf wrote

>> I prefer medium grain rice and don't overdo the water. Salt is my
>> only other ingredient. Not much, just a shake. This is done in the
>> rice cooker.

> Yeah, but with sticky rice, it's not about the rice. The rice is just a
> convenient way of consuming the leftovers and juices from the night
> before and taking in tasty low calorie energy during the day instead of
> say, a bag of chips or a big mac sandwich If you were going to have
> rice as your meal or as a part of the meal, you would also cook up some
> "regular" rice in the steamer for that.

Tosk, not sure where you are from or what ethnic, but what you say matches
not at all Asia. 'Sticky rice' is an engrish term for rice that is easy to
pickup with chopsticks. Medium grain and no sugar is added.

Once you add other things, it gets a different name. What you described was
a vinegar-free sushi type or the basics for a sweet riceball (you hide
edible treats of fruit or sweet beans inside).