On Sun, 27 Feb 2011 13:48:28 -0500, I_am_Tosk
> wrote:

>
> 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..

OK. You're saying this is the way Japanese sticky rice, the kind we
get in a restaurant in a bowl, is done? I thought they use rice
cookers.

--

Today's mighty oak is just yesterday's nut that held its ground.