"White Monkey" > wrote in message
...

> I have a toddler who really loves rice. He isn't so good
> with a spoon, though. Glutinous rice works best for him
> because he can pick up big chunks and eat them, but we
> don't always want to eat it. Is there a way to virtually
> guarantee rice of many or most varieties will come out
> sticky, so he can enjoy other types of rice without having
> to eat it one grain at a time (which rather prolongs dinner
> time for everyone)?

Yup. Take one cup rice (I use Jasmine), rinse it well (until the water
runs clear) in the pan you plan to cook it in. Drain away as much water as
you can with out dumping the rice into the sink. Add a bit less than twice
the volume of water -- for 1 cup of rice, I use about 1-3/4 cups water.
Cover the pan and leave to soak for at least 30 minutes -- longer is fine;
the longer you soak, the shorter your cooking time. When you're ready to
cook, turn the heat on high. When the rice comes to a boil, turn the heat
way down and simmer until the the water's absorbed (the longer you've soaked
the rice, the shorter time this will take). Turn off the heat and let the
rice sit, still covered, for 5-10 minutes. You may have to twiddle the
rice:water ratio a bit, depending on the residual moisture in the rice (like
flour, it can vary from bag to bag), but the more you do it, the better feel
you'll have for it. You'll get perfect "asian-style" rice every time:
mildly sticky, but not as sticky as glutinous rice.

-j