"I_am_Tosk" wrote
sf wrote

>> I prefer medium grain rice and don't overdo the water. Salt is my
>> only other ingredient. Not much, just a shake. This is done in the
>> rice cooker.

> Yeah, but with sticky rice, it's not about the rice. The rice is just a
> convenient way of consuming the leftovers and juices from the night
> before and taking in tasty low calorie energy during the day instead of
> say, a bag of chips or a big mac sandwich If you were going to have
> rice as your meal or as a part of the meal, you would also cook up some
> "regular" rice in the steamer for that.

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. Medium grain and no sugar is added.

Once you add other things, it gets a different name. What you described was
a vinegar-free sushi type or the basics for a sweet riceball (you hide
edible treats of fruit or sweet beans inside).

In article >, cshenk1
@cox.net says...
>
> "I_am_Tosk" wrote
> sf wrote
>
> >> I prefer medium grain rice and don't overdo the water. Salt is my
> >> only other ingredient. Not much, just a shake. This is done in the
> >> rice cooker.
>
> > Yeah, but with sticky rice, it's not about the rice. The rice is just a
> > convenient way of consuming the leftovers and juices from the night
> > before and taking in tasty low calorie energy during the day instead of
> > say, a bag of chips or a big mac sandwich If you were going to have
> > rice as your meal or as a part of the meal, you would also cook up some
> > "regular" rice in the steamer for that.
>
> 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. Medium grain and no sugar is added.
>
> Once you add other things, it gets a different name. What you described was
> a vinegar-free sushi type or the basics for a sweet riceball (you hide
> edible treats of fruit or sweet beans inside).

No... What I describe is Stickyrice, that's what the Asians I worked
with called it.. It's not regular rice, no matter how much you would
like to consider yourself all knowing. It's made of glutenous rice, and
is served almost like we would serve bread here in the US as a hand held
medium for soaking up juices from your dinner... And is not really eaten
outside Laos or Cambodia, and some parts of Thailand, and not even
considered in Japan or China...

It is not by any means meant to be the Carb of the dinner which is the
rice you are thinking of... Think of it this way... In the US we might
eat Meat, Rice/potaato, and vegetable as a dinner and a slice of bread
on the side to soak up the juice. The Laotians I worked with would have
Meat, Rice (standard rice, not sweet rice) and vegetable, with a bowl of
sticky rice (not eaten with chopsticks at all, ever, it's eaten strictly
with the hands like a slice of bread) and the juices from the night
before cooking or that nights cooking heated down to a paste or for
sopping up the juices from the current meal.

It's just a different part of the meal all together, and a very
different rice is used. You can see the difference immediately when you
go to cook it, the grains are not shaped like standard rice grains, they
are much shorter and stalkier, more like an egg than a snake... Just
sayin'...

In article >,
says...
>
> In article >, cshenk1
> @cox.net says...
> >
> > "I_am_Tosk" wrote
> > sf wrote
> >
> > >> I prefer medium grain rice and don't overdo the water. Salt is my
> > >> only other ingredient. Not much, just a shake. This is done in the
> > >> rice cooker.
> >
> > > Yeah, but with sticky rice, it's not about the rice. The rice is just a
> > > convenient way of consuming the leftovers and juices from the night
> > > before and taking in tasty low calorie energy during the day instead of
> > > say, a bag of chips or a big mac sandwich If you were going to have
> > > rice as your meal or as a part of the meal, you would also cook up some
> > > "regular" rice in the steamer for that.
> >
> > 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. Medium grain and no sugar is added.
> >
> > Once you add other things, it gets a different name. What you described was
> > a vinegar-free sushi type or the basics for a sweet riceball (you hide
> > edible treats of fruit or sweet beans inside).
>
> No... What I describe is Stickyrice, that's what the Asians I worked
> with called it.. It's not regular rice, no matter how much you would
> like to consider yourself all knowing. It's made of glutenous rice, and
> is served almost like we would serve bread here in the US as a hand held
> medium for soaking up juices from your dinner... And is not really eaten
> outside Laos or Cambodia, and some parts of Thailand, and not even
> considered in Japan or China...
>
> It is not by any means meant to be the Carb of the dinner which is the
> rice you are thinking of... Think of it this way... In the US we might
> eat Meat, Rice/potaato, and vegetable as a dinner and a slice of bread
> on the side to soak up the juice. The Laotians I worked with would have
> Meat, Rice (standard rice, not sweet rice) and vegetable, with a bowl of
> sticky rice (not eaten with chopsticks at all, ever, it's eaten strictly
> with the hands like a slice of bread) and the juices from the night
> before cooking or that nights cooking heated down to a paste or for
> sopping up the juices from the current meal.
>
> It's just a different part of the meal all together, and a very
> different rice is used. You can see the difference immediately when you
> go to cook it, the grains are not shaped like standard rice grains, they
> are much shorter and stalkier, more like an egg than a snake... Just
> sayin'...

OH, and my daughter spent several years as a teacher "over there".. I
know of what I speak... sorry to burst your bubble...

In article >,
says...
>
> In article >, cshenk1
> @cox.net says...
> >
> > "I_am_Tosk" wrote
> > sf wrote
> >
> > >> I prefer medium grain rice and don't overdo the water. Salt is my
> > >> only other ingredient. Not much, just a shake. This is done in the
> > >> rice cooker.
> >
> > > Yeah, but with sticky rice, it's not about the rice. The rice is just a
> > > convenient way of consuming the leftovers and juices from the night
> > > before and taking in tasty low calorie energy during the day instead of
> > > say, a bag of chips or a big mac sandwich If you were going to have
> > > rice as your meal or as a part of the meal, you would also cook up some
> > > "regular" rice in the steamer for that.
> >
> > 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. Medium grain and no sugar is added.
> >
> > Once you add other things, it gets a different name. What you described was
> > a vinegar-free sushi type or the basics for a sweet riceball (you hide
> > edible treats of fruit or sweet beans inside).
>
> No... What I describe is Stickyrice, that's what the Asians I worked
> with called it.. It's not regular rice, no matter how much you would
> like to consider yourself all knowing. It's made of glutenous rice, and
> is served almost like we would serve bread here in the US as a hand held
> medium for soaking up juices from your dinner... And is not really eaten
> outside Laos or Cambodia, and some parts of Thailand, and not even
> considered in Japan or China...
>
> It is not by any means meant to be the Carb of the dinner which is the
> rice you are thinking of... Think of it this way... In the US we might
> eat Meat, Rice/potaato, and vegetable as a dinner and a slice of bread
> on the side to soak up the juice. The Laotians I worked with would have
> Meat, Rice (standard rice, not sweet rice) and vegetable, with a bowl of
> sticky rice (not eaten with chopsticks at all, ever, it's eaten strictly
> with the hands like a slice of bread) and the juices from the night
> before cooking or that nights cooking heated down to a paste or for
> sopping up the juices from the current meal.
>
> It's just a different part of the meal all together, and a very
> different rice is used. You can see the difference immediately when you
> go to cook it, the grains are not shaped like standard rice grains, they
> are much shorter and stalkier, more like an egg than a snake... Just
> sayin'...

I need to clarify that sticky rice is eaten with your hands. Typically a
couple of oz is picked up and rolled between the hands to form a snake
like you would do with playdoh as a kid. Typically a piece would be
maybe 3/4 inches in diameter and two to three inches long.. Then dipped
into the paste like you would dip a carrot into a veggie dip... Again,
don't confuse it with the rice you have with your meal.. If you grabbed
this with a chopstick, the whole chunk would come up in one piece, you
tear your portion off in a chunk like you would tear a piece off a loaf
of bread and then form "the worm". The stuff it very sticky..

"I_am_Tosk" > wrote in message
...
> In article >,
> says...
>>
>> In article >, cshenk1
>> @cox.net says...
>> >
>> > "I_am_Tosk" wrote
>> > sf wrote
>> >
>> > >> I prefer medium grain rice and don't overdo the water. Salt is my
>> > >> only other ingredient. Not much, just a shake. This is done in the
>> > >> rice cooker.
>> >
>> > > Yeah, but with sticky rice, it's not about the rice. The rice is just
>> > > a
>> > > convenient way of consuming the leftovers and juices from the night
>> > > before and taking in tasty low calorie energy during the day instead
>> > > of
>> > > say, a bag of chips or a big mac sandwich If you were going to have
>> > > rice as your meal or as a part of the meal, you would also cook up
>> > > some
>> > > "regular" rice in the steamer for that.
>> >
>> > 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. Medium grain and no sugar is added.
>> >
>> > Once you add other things, it gets a different name. What you
>> > described was
>> > a vinegar-free sushi type or the basics for a sweet riceball (you hide
>> > edible treats of fruit or sweet beans inside).
>>
>> No... What I describe is Stickyrice, that's what the Asians I worked
>> with called it.. It's not regular rice, no matter how much you would
>> like to consider yourself all knowing. It's made of glutenous rice, and
>> is served almost like we would serve bread here in the US as a hand held
>> medium for soaking up juices from your dinner... And is not really eaten
>> outside Laos or Cambodia, and some parts of Thailand, and not even
>> considered in Japan or China...
>>
>> It is not by any means meant to be the Carb of the dinner which is the
>> rice you are thinking of... Think of it this way... In the US we might
>> eat Meat, Rice/potaato, and vegetable as a dinner and a slice of bread
>> on the side to soak up the juice. The Laotians I worked with would have
>> Meat, Rice (standard rice, not sweet rice) and vegetable, with a bowl of
>> sticky rice (not eaten with chopsticks at all, ever, it's eaten strictly
>> with the hands like a slice of bread) and the juices from the night
>> before cooking or that nights cooking heated down to a paste or for
>> sopping up the juices from the current meal.
>>
>> It's just a different part of the meal all together, and a very
>> different rice is used. You can see the difference immediately when you
>> go to cook it, the grains are not shaped like standard rice grains, they
>> are much shorter and stalkier, more like an egg than a snake... Just
>> sayin'...
>
> I need to clarify that sticky rice is eaten with your hands. Typically a
> couple of oz is picked up and rolled between the hands to form a snake
> like you would do with playdoh as a kid. Typically a piece would be
> maybe 3/4 inches in diameter and two to three inches long.. Then dipped
> into the paste like you would dip a carrot into a veggie dip... Again,
> don't confuse it with the rice you have with your meal.. If you grabbed
> this with a chopstick, the whole chunk would come up in one piece, you
> tear your portion off in a chunk like you would tear a piece off a loaf
> of bread and then form "the worm". The stuff it very sticky..

This is how my Thai neighbor served it. It was generally eaten after a
really spicy food was eaten. She said it would cool the mouth.

In article >,
says...
>
> "I_am_Tosk" > wrote in message
> ...
> > In article >,
> > says...
> >>
> >> In article >, cshenk1
> >> @cox.net says...
> >> >
> >> > "I_am_Tosk" wrote
> >> > sf wrote
> >> >
> >> > >> I prefer medium grain rice and don't overdo the water. Salt is my
> >> > >> only other ingredient. Not much, just a shake. This is done in the
> >> > >> rice cooker.
> >> >
> >> > > Yeah, but with sticky rice, it's not about the rice. The rice is just
> >> > > a
> >> > > convenient way of consuming the leftovers and juices from the night
> >> > > before and taking in tasty low calorie energy during the day instead
> >> > > of
> >> > > say, a bag of chips or a big mac sandwich If you were going to have
> >> > > rice as your meal or as a part of the meal, you would also cook up
> >> > > some
> >> > > "regular" rice in the steamer for that.
> >> >
> >> > 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. Medium grain and no sugar is added.
> >> >
> >> > Once you add other things, it gets a different name. What you
> >> > described was
> >> > a vinegar-free sushi type or the basics for a sweet riceball (you hide
> >> > edible treats of fruit or sweet beans inside).
> >>
> >> No... What I describe is Stickyrice, that's what the Asians I worked
> >> with called it.. It's not regular rice, no matter how much you would
> >> like to consider yourself all knowing. It's made of glutenous rice, and
> >> is served almost like we would serve bread here in the US as a hand held
> >> medium for soaking up juices from your dinner... And is not really eaten
> >> outside Laos or Cambodia, and some parts of Thailand, and not even
> >> considered in Japan or China...
> >>
> >> It is not by any means meant to be the Carb of the dinner which is the
> >> rice you are thinking of... Think of it this way... In the US we might
> >> eat Meat, Rice/potaato, and vegetable as a dinner and a slice of bread
> >> on the side to soak up the juice. The Laotians I worked with would have
> >> Meat, Rice (standard rice, not sweet rice) and vegetable, with a bowl of
> >> sticky rice (not eaten with chopsticks at all, ever, it's eaten strictly
> >> with the hands like a slice of bread) and the juices from the night
> >> before cooking or that nights cooking heated down to a paste or for
> >> sopping up the juices from the current meal.
> >>
> >> It's just a different part of the meal all together, and a very
> >> different rice is used. You can see the difference immediately when you
> >> go to cook it, the grains are not shaped like standard rice grains, they
> >> are much shorter and stalkier, more like an egg than a snake... Just
> >> sayin'...
> >
> > I need to clarify that sticky rice is eaten with your hands. Typically a
> > couple of oz is picked up and rolled between the hands to form a snake
> > like you would do with playdoh as a kid. Typically a piece would be
> > maybe 3/4 inches in diameter and two to three inches long.. Then dipped
> > into the paste like you would dip a carrot into a veggie dip... Again,
> > don't confuse it with the rice you have with your meal.. If you grabbed
> > this with a chopstick, the whole chunk would come up in one piece, you
> > tear your portion off in a chunk like you would tear a piece off a loaf
> > of bread and then form "the worm". The stuff it very sticky..
>
> This is how my Thai neighbor served it. It was generally eaten after a
> really spicy food was eaten. She said it would cool the mouth.

Yes, the paste should be mad hot, but the rice cools it nicely..
Typically for a few teaspoons of the burnt paste I described above, on
of those tiny pointed Thai peppers was used, a whole one Those
particular peppers are a thread of their own however... Maybe next
week

"I_am_Tosk" wrote

>> 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. Medium grain and no sugar is added.
>>
>> Once you add other things, it gets a different name. What you described
>> was
>> a vinegar-free sushi type or the basics for a sweet riceball (you hide
>> edible treats of fruit or sweet beans inside).
>
> No... What I describe is Stickyrice, that's what the Asians I worked
> with called it.. It's not regular rice, no matter how much you would
> like to consider yourself all knowing.

Quit being an idiot Tosk. If you have a specific version you like (which
will have another name in Asia depending on location) thats fine. It won't
change the general term used from India to Japan and all areas across it,
stretching even to Australia.

In article >,
says...
>
> 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.
>
> Janet

Thank you, I was going to have to take pictures

On Sat, 26 Feb 2011 23:32:17 -0000, Janet > wrote:

>In article >, cshenk1
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?

In article >, Brooklyn1
says...
>
> On Sat, 26 Feb 2011 23:32:17 -0000, Janet > wrote:
>
> >In article >, cshenk1
> 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"...

I_am_Tosk wrote:
>
> In article >, Brooklyn1
> says...
> >
> > On Sat, 26 Feb 2011 23:32:17 -0000, Janet > wrote:
> >
> > >In article >, cshenk1
> > 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.

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
> > > 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...

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.

On 2/26/2011 5:02 PM, Pete C. wrote:
>
> I_am_Tosk wrote:
>>
>> In >, Brooklyn1
>> says...
>>>
>>> On Sat, 26 Feb 2011 23:32:17 -0000, > wrote:
>>>
>>>> In article<l9ednblazZmY7_TQnZ2dnUVZ_hSdnZ2d@giganews. com>, 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.

We call that stuff "mochi" rice. You can buy a purple sweet rice dish
with little red beans at Korean and Japanese stores. They would serve it
at family get-togethers but that stuff seemed weird to me. Thai
restaurants will serve mochi rice and it's easy to spot because it looks
translucent. I don't care much for that stuff either but my sons dig it.
You can easily spot raw mochi rice because it's opaque instead of
translucent. Weird.

Mochiko flour is made from this type of rice and I've made a baked dish
out of it with eggs and butter and coconut milk and sugar many times -
it's dead simple and tasty if you like that kind of stuff.

http://allrecipes.com//Recipe/ono-bu...hi/Detail.aspx

"Brooklyn1" <Gravesend1> wrote in message
...
> On Sat, 26 Feb 2011 23:32:17 -0000, Janet > wrote:
>
>>In article >, cshenk1
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?

When you eat it, it goes to your gluteus maximus.

"Janet" > wrote in message
...
> 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.

But it is often labeled as glutinous rice or sweet rice.

"Janet" wrote

>>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.

Been there, done that commonly. He's just got the wrong term for the
generic english is all.