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I_am_Tosk

In article >,
says...
>
> 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.

NO, it's not the same rice.. Both seem to translate to english as the
same thing, but they are not... This is a totally different dish, it's
steamed for on, not boiled...