On Mon, 28 Feb 2011 12:11:37 -1000, dsi1 > wrote:

> On 2/28/2011 8:45 AM, sf wrote:
> > On Mon, 28 Feb 2011 01:13:59 -1000, > 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?
> >
>
> Near as I can tell, the Japanese and Koreans will eat the same rice -
> short or medium grain rice that's prepared on the sticky side. The most
> popular stuff that's consumed here and on the mainland of this style is
> Calrose rice which comes in 20 lb bags.

Okay, medium is my go to rice and Calrose is the brand I have on hand
now. Calrose comes in 5 lb bags here on the mainland. I wonder why
you have to buy such large quantities in Hawaii? I know for rice
eaters a 20 bag is nothing, but we just don't store that much rice.
You need a garbage bin for it.

Short grain rice is almost impossible to find. I found a premium
short grain rice that looked promising once, but it was a 20lb bag.
We eat a lot of rice, but I don't buy bags that big.
>
> The Chinese and Thais and probably the Vietnamese prefer a longer grain
> rice. This is less sticky and they tend to prepare it "al dente." For
> some reason, these tend to come in smaller bags of 5 lb or less.

Thanks for the cultural lesson. Much appreciated!

--

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