In article .com>,
says...
>
> I_am_Tosk wrote:
> >
> > In article >, Brooklyn1
> > says...
> > >
> > > On Sat, 26 Feb 2011 23:32:17 -0000, Janet > wrote:
> > >
> > > >In article >, cshenk1
> > > says...
> > > >>
> > > >> 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.
> > > >
> > > > He means what he said, glutinous rice, aka sticky rice, well known in
> > > >Thai cuisine. It's not long-grain rice OR (round-grain)pudding rice,
> > > >neither of which are glutinous.
> > >
> > > Shouldn't that be gluteus rice?
> >
> > NO... Damn dude, you are insatiable..
> >
> > http://en.wikipedia.org/wiki/Glutinous_rice
> >
> > It's Glutinous! And like they say "not to be confused with other rice
> > than cooks somewhat sticky"...
>
> A Korean restaurant I used to go to for lunch periodically had something
> that I think was this type of rice. They made it steamed in individual
> bamboo cups and it had a few ingredients in it besides the rice. The
> rice had the traces of purple noted in that wiki article. It was quite
> good, and as you note, quite different from regular rice.

Yes, traditionally it is cooked in a large cooker that looks like an old
fashioned spitoon. A cone of parchment paper is stuck in the top and a
cheesecloth packet of the rice is put in to be steamed. The kids I
worked with were too poor to have any fancy bamboo cups like a
restraint, but they did have really cool three level stacked bamboo
lunch boxes..

Here, I found a picture of a "traditional" cooker...

http://www.amazon.com/Sticky-Rice-St.../dp/B00019MRRE

I have always wanted one of these but like I said earlier, I just use my
wok and a wire basket for now...