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Julie Bove[_2_]

"I_am_Tosk" > wrote in message
...
> 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..

This is how my Thai neighbor served it. It was generally eaten after a
really spicy food was eaten. She said it would cool the mouth.