On Saturday, January 13, 2018 at 12:52:13 PM UTC-10, cshenk wrote:
>
> That is definatley one way to do it. There are much simpler methods
> used however.
>
> If it helps, 'sticky rice' generally is a short or medium grain rice.
> The 'sweet' is faint but there in some culivars.

The situation can be confusing. Japanese style rice is a short to medium grain rice and is often referred to as "sticky" or "mushy" rice. Thai sticky rice is made with mochi rice, also referred to as "sweet" rice. The Thais also eat a regular rice that is similar to Chinese long grain rice.

I make Japanese style rice although I don't make it too mushy. I just call it rice. In Hawaii, most rice served is Japanese style rice unless you're at a Chinese, Thai, or Vietnamese, restaurant. I think the Koreans cook the best rice.