In article >, dsi1@usenet-
news.net says...
>
> 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.

Exactly, the "lost in translation" seems to be the trick here...