On Mon, 28 Feb 2011 01:13:59 -1000, dsi1 > wrote:

>
> 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.

Thanks for clearing that up. I have the mochi rice... which I use in
biko, not mochi. What do you use for Japanese style eating rice?

--

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