On 2/27/2011 8:57 PM, sf wrote:
> 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.
>

The term "sticky rice" is a meaningless one since it's used for Japan
style rice and mochi rice - two different types of rice. Japanese rice
is a short grain rice and mochi rice is made of rice that is high in
gluten and has a chewy, gooey texture when cooked. It's pretty much a
mass of confusion out there. If the rice is described as "sweet" or
glutenous rice it's mochi rice. If it's called "Japanese sticky rice" it
could be either one. If it's called "Thai sticky rice" it's mochi rice.