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I_am_Tosk

In article >,
says...
>
> On Sat, 26 Feb 2011 16:26:13 -0500, "cshenk" > wrote:
>
> > "sf" wrote
> > > I_am_Tosk wrote:
> >
> > >> Sticky ri is not the product of the cooking, it's the product you *are*
> > >> cooking. Glutenous rice or Sweet rice is used, it is a bit different
> > >> than "regular" rice and makes for great stick.
> > >
> > > 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.
> >
> > Witch is the normal asian type. No clue what Tosk is talking about other
> > than the dessert rice pudding almost sort, more seen in southern USA than
> > asia.
>
> Sweet rice is usually paired with coconut milk in the Philippines.

Although they share a similar English translation, sweet rice, and the
rice used for stickyrice, are different. The problem is in many cases
Glutinous rice is also refereed (by translation) called "sweet" rice..
But still, it is much different stuff...