"sf" wrote
> I_am_Tosk wrote:

>> 1) Soak 2 cups of it in a bowl with 1 1/2 tsp sugar, and 1/8 tsp salt,
>> overnight (or for at least 3-4 hours).
>>
>> 2) Drain off the soak, but DO NOT RINSE the rice.
>>
>> 3) Steam it in a basket or cheesecloth suspended above the water for
>> about 45 minutes, breaking up (stirring) the pile once or twice during
>> the steam time to make a more consistent texture..
>>
>> That is how you "cook" sticky rice for a proper texture and "stick".
>>
>> Give it a shot, and don't forget to burn up a nice hot (to taste of
>> course) paste to dip it in... Let me know how it comes out..
>
> OK. You're saying this is the way Japanese sticky rice, the kind we
> get in a restaurant in a bowl, is done? I thought they use rice
> cookers.

They do SF. He's using a generic name and trying to apply it to a specific
sweetend thai version. Or maybe Laos version. Not real clear.

The generic english term for 'sticky rice' is normally a medium (may be
short) grain rice cooked in water (ricemaker is the norm). It may be cooked
in broth sometimes (not that often in Japan as it shifts the pristine white
color)..

Hong Kong, Vietnam, Thailand, Japan, Singapore, Darwin OZ, Korea, eastern
India, china. Although i have had some variation among them, it was still
'sticky rice'.

There are other names used for things *very sticky* which may have sugar
added. It's often not far from an aroborio type sized rice. I suspect he
means that sort. You often bury fruit or sweetened beans inside that sort
in Japan.

I suppose one of us can backtrack his recipe and give him the proper name
for it.

"Sqwertz" wrote
> cshenk wrote:

> the other way about. He's talking a specific variation in thailand but
>> using the generic name used across all asia for a much wider version.
>
> So you're saying "Stick Rice" is the default rice in Asia? (you
> conveniently snipped what you said). But that is far from the truth.

Whatever. You have issues if you add 'stick rice'. That actually has a
meaning but it''s a noodle form.

> It's true that steamed white rice (Asian-style) sticks together more
> than say...Uncle Ben's, but it's not called "Sticky Rice",. I will
> grant you that there are two levels of "Sticky Rice" but neither one
> is the default white rice of Asia.

Sticky rice would scream in horror at being associated with Uncle Bens.

On 2/28/2011 2:32 PM, Sqwertz wrote:
> On Mon, 28 Feb 2011 14:22:14 -1000, dsi1 wrote:
>
>> Typically, I'll just buy the cheapest rice I can get - there's some
>> fancier and more expensive brands around. My wife bought some extra
>> special rice for her mother but it tasted like rice to me. :-)
>
> Mistake.
>
> Get a good brand of jasmine rice and stick with it. The random
> store-brand crap always acts and tastes slightly different when you
> cook it because it comes from many places and can be up to 4-5 years
> old by the time you buy it (which affects it's performance).
>
> I've been using Mahatma Jasmine and Rice Select Jasmati rice for the
> last 4 years or so. I don't eat it that often since rice noodles are
> more common for me.
>
> -sw

The Jasmine rice is not the soft, sticky, type favored here nor is it
the rice that I was raised on. My guess is that most Japanese won't
touch the stuff. Other than that, it's fine.

I think I have a 2 lb bag of the stuff stashed somewhere - I used it for
some porcupine meatballs. I think it works great for fried rice because
it doesn't clump and has a sturdier structure but I'm not going to cook
up a batch just to make fried rice.

On Mon, 28 Feb 2011 14:22:14 -1000, dsi1 > wrote:

> On 2/28/2011 1:39 PM, sf wrote:
> > On Mon, 28 Feb 2011 12:11:37 -1000, > wrote:
> >
> >> On 2/28/2011 8:45 AM, sf wrote:
> >>> On Mon, 28 Feb 2011 01:13:59 -1000, > wrote:
> >>>
> >>>>
> >>>> The term "sticky rice" is a meaningless one since it's used for Japan
> >>>> style rice and mochi rice - two different types of rice. Japanese rice
> >>>> is a short grain rice and mochi rice is made of rice that is high in
> >>>> gluten and has a chewy, gooey texture when cooked. It's pretty much a
> >>>> mass of confusion out there. If the rice is described as "sweet" or
> >>>> glutenous rice it's mochi rice. If it's called "Japanese sticky rice" it
> >>>> could be either one. If it's called "Thai sticky rice" it's mochi rice.
> >>>
> >>> Thanks for clearing that up. I have the mochi rice... which I use in
> >>> biko, not mochi. What do you use for Japanese style eating rice?
> >>>
> >>
> >> Near as I can tell, the Japanese and Koreans will eat the same rice -
> >> short or medium grain rice that's prepared on the sticky side. The most
> >> popular stuff that's consumed here and on the mainland of this style is
> >> Calrose rice which comes in 20 lb bags.
> >
> > Okay, medium is my go to rice and Calrose is the brand I have on hand
> > now. Calrose comes in 5 lb bags here on the mainland. I wonder why
> > you have to buy such large quantities in Hawaii? I know for rice
> > eaters a 20 bag is nothing, but we just don't store that much rice.
> > You need a garbage bin for it.
>
> 20 lb seems excessive but that's the way it's done here. Some people eat
> rice 3 times a day. This place is wacky for rice, as is most of Asia, I
> think.
>
Actually, I was thinking that when I said it. A big family of Asian
style rice eaters eat a lot of rice and 20 pounds is nothing for them.
Maybe a week's worth of rice.
> >
> > Short grain rice is almost impossible to find. I found a premium
> > short grain rice that looked promising once, but it was a 20lb bag.
> > We eat a lot of rice, but I don't buy bags that big.
>
> Typically, I'll just buy the cheapest rice I can get - there's some
> fancier and more expensive brands around. My wife bought some extra
> special rice for her mother but it tasted like rice to me. :-)

Do you have much choice with short grain rice?

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 28 Feb 2011 19:06:53 -0500, "cshenk" > wrote:

> "Sqwertz" wrote
> > cshenk wrote:
>
> >> than the dessert rice pudding almost sort, more seen in southern USA than
> >> asia.
> >
> > I can't believe you Carol, especially, don't know what sticky rice is.
> > We all expect brain farts like this from Barbara. but somebody who
> > bragged over and over about knowing so much about Asian foods that
> > doesn't know what sticky/glutinous rice is?
>
> It's the other way about. He's talking a specific variation in thailand but
> using the generic name used across all asia for a much wider version.
>
He's such an idiot.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 2/28/2011 3:54 PM, sf wrote:
> Do you have much choice with short grain rice?
>

My guess is that all the 20 lb bags of rice sold in the supermarkets
here will be medium grain calrose rice so the answer is that we have no
choice. I might be able to pick up some giant bags of long grain at
Costco - maybe. Anyway, the Chinese restaurants must get their rice from
somewhere but I don't think it's Safeway.

The thing about rice is that it's a lot less fuss that having to boil
and peel and mash potatoes. All I do is dump the rice in the pot and
rinse it out 5 times and put it on the automatic rice cooker and then
forget it. Takes me less than 4 minutes. That seems like a major time
saver.

On Mon, 28 Feb 2011 16:08:55 -1000, dsi1 > wrote:

> The thing about rice is that it's a lot less fuss that having to boil
> and peel and mash potatoes. All I do is dump the rice in the pot and
> rinse it out 5 times and put it on the automatic rice cooker and then
> forget it. Takes me less than 4 minutes. That seems like a major time
> saver.

Yeah, rice is very easy to make (I don't bother to rinse) especially
when you have a rice cooker - but I do love my potatoes and they
certainly don't have to be served mashed. The simplest way is to
leave them whole and roast or steam, but the two easier ways I was
brought up with were baked and "smashed"... which is halved, boiled
and smashed on the plate, skin and all. Add a dab of butter after
smashing and there ya go!

--

Today's mighty oak is just yesterday's nut that held its ground.

I_am_Tosk wrote:
>
> Sticky ri is not the product of the cooking, it's the product you *are*
> cooking. Glutenous rice or Sweet rice is used, it is a bit different
> than "regular" rice and makes for great stick.

It almost seems like people are discussing Uncle Bens individual grain
rice versus the classic regular rice eaten in globs with chopsticks.

Neither is the separate type of glutinous grain. When steamed glutinous
grains merge into a single solid mass. I've had it in desserts at Thai
places, at breakfast at Dim Sum places. I've tried to make it myself
and could hardly get the pasty mass out of the pan. It's good but there
are tricks to cooking it.

Is glutinous grain a different species than rice? Sort of like how
"wild rice" is not the same species as rice? I think so but the way
species works in plants is not the way species work in animals. Maybe
they are a different "cultivar" not a different species. Whatever the
details of the difference glutinous grain should not even have the word
"rice" in its name. Maybe there's more difference between pineapple and
pine trees than there is between glutinous grain and rice.

Anyways, what is the trick to cooking this stuff? Near as I can tell
the folks who know what they are doing use an organic wrapper to keep it
from sealing to the pan like mortar to a brick. Then they pick a
wrapper that sticks less to it than the pan would. Sorta like the corn
husk wrappers for tamales but masa corn flour doesn't stick at all in
comparison to glutinous grain.

I_am_Tosk wrote:
>
> Back to the old days, a lot of my diet, in fact my main part was
> Stickrice or "sticky ri" (pronounced sticky rye I had learned to cook
> and appreciate working with the Laotians (sp?).
>
> It's starting to make a showing in more than just Asian markets now and
> my kids love it so we have been making it again.
>
> Sticky ri is not the product of the cooking, it's the product you *are*
> cooking. Glutenous rice or Sweet rice is used, it is a bit different
> than "regular" rice and makes for great stick.
>
> I take two cups of sweet rice and put it in a bowl with 1 1/2 tsp sugar
> and 1/4 tsp salt, cover with water and soak overnight. Pour the excess
> water off, but do not rinse, then steam for 45 minutes loosely and
> tossing it a couple times during cooking to keep the texture consistent
> through out the dish.
>
> They make special cookers but I just use a wok and a basket suspended
> over a pool of water by putting a steaming rack or even crossing up some
> chopsticks to keep the basket suspended. Cover and steam for 45 minutes,
> like I said above, mixing it up here and there, maybe twice during
> cooking.
>
> When you are done you have a nice plate of "Sticky ri" ready for your
> dipping sauce, and this is after all what you made the rice for in the
> first place
>
> A typical sauce begins with the drippings and pan scrapings from the
> night before and can be made directly after eating the evening meal, in
> the same pan. Take the scrapings (especially the crispy burnt ones) and
> add some of the excess veggie and meat juice from the meal and heat it
> in a pan. Add some minced mushrooms, spinach, potato or anything that
> will add flavor and carry flavor, and add texture, basically what ever
> is left over from the meal. We are talking only a couple teaspoons all
> together of solids. Make sure your pan is on high and you have a
> stirring utensil available, I use wood as it won't harm the wok or pan
> when you start smashing the whole thing. Now take a clove of garlic, a
> hot pepper (very important, it's not sticky ri, if it's not spicy), and
> a bit of soy sauce, or any other flavorful sauce Next you need to smash
> them all together in the pan, turn it into a thick paste. Add a bit of
> salt to taste and then burn the whole thing black, again, if you aren't
> going to burn it, don't bother cooking it.... Add a bit of moisture
> here and there to keep it moist but burn it good.. That is key to the
> flavor.
>
> When this is done, typically we would just pour it into a piece of
> leftover tin foil and throw that package in with the rice for the next
> days consumption.
>
> Now the fun. Take a couple oz. chunk (a tiny handfull) and squeeze it in
> you fist to it forms a long thin snake that kind of looks like a huge
> grain of rice. Now dip the "worm" into the sauce and eat. The
> combination of hot spicy and mild rice are beautiful, one of my favorite
> snacks. Back in my single days, I lived on this stuff. About two cups a
> day, maybe two oz. of meat (one steak lasted over a week for me), and
> loads of fresh veggies (the biggest part of my food budget was fresh
> veggies, maybe three to 4 cups a day minimum). I would buy maybe one
> gallon of milk a week and sometimes, but rarely a loaf of bread. I was a
> hard core athlete back then and ate better than any of my friends, on
> less than 30 dollars a week that way. I wasted nothing from cooking, and
> I ate better than any of my American friends... Oh, and I had one wok,
> a couple bowls, and a rice basket for lunches... That was my kitchen in
> a nutshell, life was so simple then.
>
> Anyway, try it sometime, you will love it...

Hmmm. I have a SE Asian steamer basket that I am probably going
to get rid of....

--
Jean B.

I_am_Tosk wrote:
> In article .com>,
> says...
>> I_am_Tosk wrote:
>>> In article >, Brooklyn1
>>> says...
>>>> On Sat, 26 Feb 2011 23:32:17 -0000, Janet > wrote:
>>>>
>>>>> In article >, cshenk1
>>>>> @cox.net says...
>>>>>> Tosk, not sure where you are from or what ethnic, but what you say matches
>>>>>> not at all Asia. 'Sticky rice' is an engrish term for rice that is easy to
>>>>>> pickup with chopsticks.
>>>>> He means what he said, glutinous rice, aka sticky rice, well known in
>>>>> Thai cuisine. It's not long-grain rice OR (round-grain)pudding rice,
>>>>> neither of which are glutinous.
>>>> Shouldn't that be gluteus rice?
>>> NO... Damn dude, you are insatiable..
>>>
>>> http://en.wikipedia.org/wiki/Glutinous_rice
>>>
>>> It's Glutinous! And like they say "not to be confused with other rice
>>> than cooks somewhat sticky"...
>> A Korean restaurant I used to go to for lunch periodically had something
>> that I think was this type of rice. They made it steamed in individual
>> bamboo cups and it had a few ingredients in it besides the rice. The
>> rice had the traces of purple noted in that wiki article. It was quite
>> good, and as you note, quite different from regular rice.
>
> Yes, traditionally it is cooked in a large cooker that looks like an old
> fashioned spitoon. A cone of parchment paper is stuck in the top and a
> cheesecloth packet of the rice is put in to be steamed. The kids I
> worked with were too poor to have any fancy bamboo cups like a
> restraint, but they did have really cool three level stacked bamboo
> lunch boxes..
>
> Here, I found a picture of a "traditional" cooker...
>
> http://www.amazon.com/Sticky-Rice-St.../dp/B00019MRRE
>
> I have always wanted one of these but like I said earlier, I just use my
> wok and a wire basket for now...

Ah. Mine is just basketry.

--
Jean B.