On Mon, 28 Feb 2011 10:47:13 -0500, I_am_Tosk
> wrote:

> 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...

Okay, I get it now.

--

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