I_am_Tosk wrote:
> In article .com>,
> says...
>> I_am_Tosk wrote:
>>> In article >, Brooklyn1
>>> says...
>>>> On Sat, 26 Feb 2011 23:32:17 -0000, Janet > wrote:
>>>>
>>>>> In article >, cshenk1
>>>>> @cox.net says...
>>>>>> Tosk, not sure where you are from or what ethnic, but what you say matches
>>>>>> not at all Asia. 'Sticky rice' is an engrish term for rice that is easy to
>>>>>> pickup with chopsticks.
>>>>> He means what he said, glutinous rice, aka sticky rice, well known in
>>>>> Thai cuisine. It's not long-grain rice OR (round-grain)pudding rice,
>>>>> neither of which are glutinous.
>>>> Shouldn't that be gluteus rice?
>>> NO... Damn dude, you are insatiable..
>>>
>>> http://en.wikipedia.org/wiki/Glutinous_rice
>>>
>>> It's Glutinous! And like they say "not to be confused with other rice
>>> than cooks somewhat sticky"...
>> A Korean restaurant I used to go to for lunch periodically had something
>> that I think was this type of rice. They made it steamed in individual
>> bamboo cups and it had a few ingredients in it besides the rice. The
>> rice had the traces of purple noted in that wiki article. It was quite
>> good, and as you note, quite different from regular rice.
>
> Yes, traditionally it is cooked in a large cooker that looks like an old
> fashioned spitoon. A cone of parchment paper is stuck in the top and a
> cheesecloth packet of the rice is put in to be steamed. The kids I
> worked with were too poor to have any fancy bamboo cups like a
> restraint, but they did have really cool three level stacked bamboo
> lunch boxes..
>
> Here, I found a picture of a "traditional" cooker...
>
> http://www.amazon.com/Sticky-Rice-St.../dp/B00019MRRE
>
> I have always wanted one of these but like I said earlier, I just use my
> wok and a wire basket for now...

Ah. Mine is just basketry.

--
Jean B.