Thanks, everyone. I don't use parboiled rice and I already wasn't rinsing
it, so it looks like risotto rice for the boy tonight (that being the only
short-grain rice I have on hand)! Or soba noodles, I guess, his other
favorite thing.I'll just pick yup some more glutinous rice tomorrow; I have
to go to that shop for more rice wine anyway. We usually eat basmati and
pandan rice, so I see now why we were having trouble getting it to stick.

On a related note, I have some black ketan rice which, accoring to numerous
online recipes, should turn to mush in short order (I was trying to make
porrige), but which instead syated crunchy even afre LOTS of simmering in
LOTS of water. What's going wrong here?

Thanks,
Katrina