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I_am_Tosk

In article >,
says...
>
> 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'...

I need to clarify that sticky rice is eaten with your hands. Typically a
couple of oz is picked up and rolled between the hands to form a snake
like you would do with playdoh as a kid. Typically a piece would be
maybe 3/4 inches in diameter and two to three inches long.. Then dipped
into the paste like you would dip a carrot into a veggie dip... Again,
don't confuse it with the rice you have with your meal.. If you grabbed
this with a chopstick, the whole chunk would come up in one piece, you
tear your portion off in a chunk like you would tear a piece off a loaf
of bread and then form "the worm". The stuff it very sticky..