On 2/26/2011 5:02 PM, Pete C. wrote:
>
> I_am_Tosk wrote:
>>
>> In >, Brooklyn1
>> says...
>>>
>>> On Sat, 26 Feb 2011 23:32:17 -0000, > wrote:
>>>
>>>> In article<l9ednblazZmY7_TQnZ2dnUVZ_hSdnZ2d@giganews. com>, cshenk1
>>>> @cox.net 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.

We call that stuff "mochi" rice. You can buy a purple sweet rice dish
with little red beans at Korean and Japanese stores. They would serve it
at family get-togethers but that stuff seemed weird to me. Thai
restaurants will serve mochi rice and it's easy to spot because it looks
translucent. I don't care much for that stuff either but my sons dig it.
You can easily spot raw mochi rice because it's opaque instead of
translucent. Weird.

Mochiko flour is made from this type of rice and I've made a baked dish
out of it with eggs and butter and coconut milk and sugar many times -
it's dead simple and tasty if you like that kind of stuff.

http://allrecipes.com//Recipe/ono-bu...hi/Detail.aspx