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I_am_Tosk

In article >,
says...
>
> On Sun, 27 Feb 2011 08:07:21 -0500, I_am_Tosk
> > wrote:
>
> > In article >,
> > says...
> > >
> > > On Sat, 26 Feb 2011 23:29:04 -0500, I_am_Tosk
> > > > wrote:
> > >
> > > > 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...
> > >
> > > Apparently I've never found what you're talking about and I have a
> > > huge variety of rices to choose from.
> >
> > Even twenty years after first being exposed to it, I still find it
> > difficult to find the right stuff sometimes. You need to find an Asian
> > store that caters to Laotians and then find a translator
>
> I have a big bag of it on hand. Maybe I used too much water when I
> tried it plain and that was my problem. Something was wrong, the
> texture, taste and look wasn't like what I get in restaurants that
> serve plain sticky rice.

1) Soak 2 cups of it in a bowl with 1 1/2 tsp sugar, and 1/8 tsp salt,
overnight (or for at least 3-4 hours).

2) Drain off the soak, but DO NOT RINSE the rice.

3) Steam it in a basket or cheesecloth suspended above the water for
about 45 minutes, breaking up (stirring) the pile once or twice during
the steam time to make a more consistent texture..

That is how you "cook" sticky rice for a proper texture and "stick".

Give it a shot, and don't forget to burn up a nice hot (to taste of
course) paste to dip it in... Let me know how it comes out..