On Sat, 30 Oct 2004 16:51:20 GMT, Diane Epps wrote:

> Path: be05!c01.usenetserver.com!c03.atl99.usenetserver.c om!news.usenetserver.com!news.mailgate.org!newsfee d.wirehub.nl!fr.ip.ndsoftware.net!border2.nntp.ams .giganews.com!nntp.giganews.com!news-hub.cableinet.net!blueyonder!pe1.news.blueyonder.c o.uk!blueyonder!fe1.news.blueyonder.co.uk.POSTED!5 3ab2750!not-for-mail
> From: "Diane Epps" >
> Newsgroups: rec.food.cooking
> Subject: help glutinous rice
> Lines: 7
> X-Priority: 3
> X-MSMail-Priority: Normal
> X-Newsreader: Microsoft Outlook Express 6.00.2900.2180
> X-RFC2646: Format=Flowed; Original
> X-MimeOLE: Produced By Microsoft MimeOLE V6.00.2900.2180
> Message-ID: >
> Date: Sat, 30 Oct 2004 16:51:20 GMT
> NNTP-Posting-Host: 82.34.99.92
> X-Trace: fe1.news.blueyonder.co.uk 1099155080 82.34.99.92 (Sat, 30 Oct 2004 17:51:20 BST)
> NNTP-Posting-Date: Sat, 30 Oct 2004 17:51:20 BST
> Xref: usenetserver.com rec.food.cooking:1430847
> X-Received-Date: Sat, 30 Oct 2004 12:51:21 EDT (be05)
>
> How do I go about cooking glutinous rice?

Depends onwhat you are trying to do. But pretty much like regular rice
unless you are making a Risolto, and then you add the stock a little at a
time stiring it all the while.

--
Your choice, you can die skinny or you can die happy.