In article >, cshenk1
@cox.net says...
>
> "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).

No... What I describe is Stickyrice, that's what the Asians I worked
with called it.. It's not regular rice, no matter how much you would
like to consider yourself all knowing. It's made of glutenous rice, and
is served almost like we would serve bread here in the US as a hand held
medium for soaking up juices from your dinner... And is not really eaten
outside Laos or Cambodia, and some parts of Thailand, and not even
considered in Japan or China...

It is not by any means meant to be the Carb of the dinner which is the
rice you are thinking of... Think of it this way... In the US we might
eat Meat, Rice/potaato, and vegetable as a dinner and a slice of bread
on the side to soak up the juice. The Laotians I worked with would have
Meat, Rice (standard rice, not sweet rice) and vegetable, with a bowl of
sticky rice (not eaten with chopsticks at all, ever, it's eaten strictly
with the hands like a slice of bread) and the juices from the night
before cooking or that nights cooking heated down to a paste or for
sopping up the juices from the current meal.

It's just a different part of the meal all together, and a very
different rice is used. You can see the difference immediately when you
go to cook it, the grains are not shaped like standard rice grains, they
are much shorter and stalkier, more like an egg than a snake... Just
sayin'...