First time I've ever used it.

Always been put off by the need to soak it for 24 hours. I have difficulty
planning that far ahead for just a dessert.

Soaked it
Steamed it in my steamer on some muslin cloth

Heated up some coconut milk (@200mls) mixed in some Demerara sugar (3tbls)
and stirred until dissolved over low heat.

Poured that over the rice

Arranged some slices of mango on each and used the left over coconut milk to
pour over again.

Wonderful.

Will do again.
Hoges in WA

"Hoges in WA" > wrote in message
...
> First time I've ever used it.
>
> Always been put off by the need to soak it for 24 hours. I have
> difficulty planning that far ahead for just a dessert.
>
> Soaked it
> Steamed it in my steamer on some muslin cloth
>
> Heated up some coconut milk (@200mls) mixed in some Demerara sugar (3tbls)
> and stirred until dissolved over low heat.
>
> Poured that over the rice
>
> Arranged some slices of mango on each and used the left over coconut milk
> to pour over again.
>
> Wonderful.
>
> Will do again.
> Hoges in WA
>
on each serving I should have said.

"Hoges in WA" > wrote in
:

> First time I've ever used it.



I haven't come across it, as yet. Not that I've been keeping my eyes
open for it!!


>
> Always been put off by the need to soak it for 24 hours. I have
> difficulty planning that far ahead for just a dessert.
>
> Soaked it
> Steamed it in my steamer on some muslin cloth
>
> Heated up some coconut milk (@200mls) mixed in some Demerara sugar
> (3tbls) and stirred until dissolved over low heat.
>
> Poured that over the rice
>
> Arranged some slices of mango on each and used the left over coconut
> milk to pour over again.
>
> Wonderful.
>
> Will do again.
> Hoges in WA
>
>


Will have to keep my eyes open for it now :-)

If that was dessert, what was the main?


--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

"PeterLucas" > wrote in message
. 25...
> "Hoges in WA" > wrote in
> :
>
>> First time I've ever used it.
>
>
>
> I haven't come across it, as yet. Not that I've been keeping my eyes
> open for it!!
>
>
>>
>> Always been put off by the need to soak it for 24 hours. I have
>> difficulty planning that far ahead for just a dessert.
>>
>> Soaked it
>> Steamed it in my steamer on some muslin cloth
>>
>> Heated up some coconut milk (@200mls) mixed in some Demerara sugar
>> (3tbls) and stirred until dissolved over low heat.
>>
>> Poured that over the rice
>>
>> Arranged some slices of mango on each and used the left over coconut
>> milk to pour over again.
>>
>> Wonderful.
>>
>> Will do again.
>> Hoges in WA
>>
>>
>
>
> Will have to keep my eyes open for it now :-)
>
> If that was dessert, what was the main?
>
>
> --
> Peter Lucas
> Brisbane
> Australia
>
>
> If we are not meant to eat animals,
> why are they made of meat?


Beef, Mushroom & Bacon Pie with Mashed Potato + 1998 Tatachilla Shiraz

On Mon, 28 Jul 2008 12:17:14 GMT, "Hoges in WA"
> wrote:

>First time I've ever used it.
>
>Always been put off by the need to soak it for 24 hours. I have difficulty
>planning that far ahead for just a dessert.
>
>Soaked it
>Steamed it in my steamer on some muslin cloth
>
>Heated up some coconut milk (@200mls) mixed in some Demerara sugar (3tbls)
>and stirred until dissolved over low heat.
>
>Poured that over the rice
>
>Arranged some slices of mango on each and used the left over coconut milk to
>pour over again.
>
>Wonderful.
>
>Will do again.

It sounds like you would like biko or bibinka! The ingredients are
basically "sweet rice" (AKA: malagkit, glutinous rice or mochi rice),
coconut milk and sugar.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Hoges in WA wrote:


>>> First time I've ever used it.

>>> Always been put off by the need to soak it for 24 hours. I have
>>> difficulty planning that far ahead for just a dessert.


I never soak short grain rice (aka sticky rice). It comes out just fine.
You do have to be careful of how much water you use though.

I use 1 cup rice: 1 and quarter cups of water. I combine them in a pot,
bring to a boil, lower to very slow simmer, cover and let it go for 20
minutes or so. I turn off the heat and let it sit for a bit before peeking.

Tracy

Hoges in WA wrote:
> First time I've ever used it.
>
> Always been put off by the need to soak it for 24 hours. I have difficulty
> planning that far ahead for just a dessert.

You don't have to soak it 24 hours. I never have, and it's turned out fine.

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef

"Hoges in WA" > wrote in news:8Qljk.23436
:


>>
>> Will have to keep my eyes open for it now :-)
>>
>> If that was dessert, what was the main?
>>

>
> Beef, Mushroom & Bacon Pie with Mashed Potato + 1998 Tatachilla Shiraz
>
>
>


You had me at the BMB pie.......... but the '98 Tatachilla won me :-)


Store bought? Or cellared yourself?


I tend to shy away from anything (store bought) that's before 2003.
Unless it's from a specialty wine store.


--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

On Jul 28, 9:06*am, Tracy > wrote:
> Hoges in WA wrote:
> >>> First time I've ever used it.
> >>> Always been put off by the need to soak it for 24 hours. *I have
> >>> difficulty planning that far ahead for just a dessert.
>
> I never soak short grain rice (aka sticky rice). It comes out just fine.
> You do have to be careful of how much water you use though.
>
> I use 1 cup rice: 1 and quarter cups of *water. I combine them in a pot,
> bring to a boil, lower to very slow simmer, cover and let it go for 20
> minutes or so. I turn off the heat and let it sit for a bit before peeking.
>
What you say is fine, but I think when she says "sticky rice" she
means the kind also called "glutinous rice." This is a special kind
of short grain rice that is, well, stickier, and it is usually given a
long soak and then steamed, as she says. Most widely used in
Thailand, I think. -aem

"aem" > wrote in message

> On Jul 28, 9:06 am, Tracy > wrote:
>> Hoges in WA wrote:
>>>>> First time I've ever used it.
>>>>> Always been put off by the need to soak it for 24 hours. I have
>>>>> difficulty planning that far ahead for just a dessert.
>>
>> I never soak short grain rice (aka sticky rice). It comes out just
>> fine. You do have to be careful of how much water you use though.
>>
>> I use 1 cup rice: 1 and quarter cups of water. I combine them in a
>> pot, bring to a boil, lower to very slow simmer, cover and let it go
>> for 20 minutes or so. I turn off the heat and let it sit for a bit
>> before peeking.
>>
> What you say is fine, but I think when she says "sticky rice" she
> means the kind also called "glutinous rice." This is a special kind
> of short grain rice that is, well, stickier, and it is usually given a
> long soak and then steamed, as she says. Most widely used in
> Thailand, I think. -aem

The wikipedia entry under "glutinous rice" seems reliable.

--
James Silverton
Potomac, Maryland

aem wrote:
> On Jul 28, 9:06 am, Tracy > wrote:
>> Hoges in WA wrote:
>>>>> First time I've ever used it.
>>>>> Always been put off by the need to soak it for 24 hours. I have
>>>>> difficulty planning that far ahead for just a dessert.
>> I never soak short grain rice (aka sticky rice). It comes out just fine.
>> You do have to be careful of how much water you use though.
>>
>> I use 1 cup rice: 1 and quarter cups of water. I combine them in a pot,
>> bring to a boil, lower to very slow simmer, cover and let it go for 20
>> minutes or so. I turn off the heat and let it sit for a bit before peeking.
>>
> What you say is fine, but I think when she says "sticky rice" she
> means the kind also called "glutinous rice." This is a special kind
> of short grain rice that is, well, stickier, and it is usually given a
> long soak and then steamed, as she says. Most widely used in
> Thailand, I think. -aem
>
>
>
>

Very interesting...I didn't know that. Thanks for the clarification.
Tracy

"PeterLucas" > wrote in message
. 25...
> "Hoges in WA" > wrote in news:8Qljk.23436
> :
>
>
>>>
>>> Will have to keep my eyes open for it now :-)
>>>
>>> If that was dessert, what was the main?
>>>
>
>>
>> Beef, Mushroom & Bacon Pie with Mashed Potato + 1998 Tatachilla Shiraz
>>
>>
>>
>
>
> You had me at the BMB pie.......... but the '98 Tatachilla won me :-)
>
>
> Store bought? Or cellared yourself?



> I tend to shy away from anything (store bought) that's before 2003.
> Unless it's from a specialty wine store.
>
>
> --
> Peter Lucas
> Brisbane
> Australia
>
>
> If we are not meant to eat animals,
> why are they made of meat?


I have just over a dozen left - purchased in about 2000 from memory.

"Serene Vannoy" > wrote in message
...
> Hoges in WA wrote:
>> First time I've ever used it.
>>
>> Always been put off by the need to soak it for 24 hours. I have
>> difficulty planning that far ahead for just a dessert.
>
> You don't have to soak it 24 hours. I never have, and it's turned out
> fine.
>
> Serene
> --
> "I think I have an umami receptor that has developed sentience." -- Stef


Two for not soaking!.

Every recipe I have seen for Sticky Rice insists on it.

I'll try it tonight without soaking (still have some mango left over) and
see how it turns out.

thanks
Hoges in WA

Yup, it's also used as a textural component and binder in Thai salads and
larb, when it's dry roasted and ground.

"aem" > wrote in message
...
What you say is fine, but I think when she says "sticky rice" she
means the kind also called "glutinous rice." This is a special kind
of short grain rice that is, well, stickier, and it is usually given a
long soak and then steamed, as she says. Most widely used in
Thailand, I think. -aem

"Hoges in WA" > wrote in message
...
> First time I've ever used it.
>
> Always been put off by the need to soak it for 24 hours. I have
> difficulty planning that far ahead for just a dessert.
>
> Soaked it
> Steamed it in my steamer on some muslin cloth
>
> Heated up some coconut milk (@200mls) mixed in some Demerara sugar (3tbls)
> and stirred until dissolved over low heat.
>
> Poured that over the rice
>
> Arranged some slices of mango on each and used the left over coconut milk
> to pour over again.
>
> Wonderful.
>
> Will do again.
> Hoges in WA

I have a bag of Japanese sticky rice and there is no mention at all of
soaking it, much less for 24 hours. I cooked at according to the
instructions, and it met with the approval of a visiting Korean, so
apparently it turned out as expected.

"Hoges in WA" > wrote in message
...
> First time I've ever used it.
>
> Always been put off by the need to soak it for 24 hours. I have
> difficulty planning that far ahead for just a dessert.

4 hours is enough (I cook it regularly, I have kids who love it :-))

Nathalie in Switzerland