"sf" wrote
> 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.

They do SF. He's using a generic name and trying to apply it to a specific
sweetend thai version. Or maybe Laos version. Not real clear.

The generic english term for 'sticky rice' is normally a medium (may be
short) grain rice cooked in water (ricemaker is the norm). It may be cooked
in broth sometimes (not that often in Japan as it shifts the pristine white
color)..

Hong Kong, Vietnam, Thailand, Japan, Singapore, Darwin OZ, Korea, eastern
India, china. Although i have had some variation among them, it was still
'sticky rice'.

There are other names used for things *very sticky* which may have sugar
added. It's often not far from an aroborio type sized rice. I suspect he
means that sort. You often bury fruit or sweetened beans inside that sort
in Japan.

I suppose one of us can backtrack his recipe and give him the proper name
for it.