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I_am_Tosk

In article >,
says...
>
> "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.

Yes, the paste should be mad hot, but the rice cools it nicely..
Typically for a few teaspoons of the burnt paste I described above, on
of those tiny pointed Thai peppers was used, a whole one

Those
particular peppers are a thread of their own however... Maybe next
week