On Sat, 26 Feb 2011 16:26:13 -0500, "cshenk" > wrote:

> "sf" wrote
> > 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.
> >
> > 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.
>
> Witch is the normal asian type. No clue what Tosk is talking about other
> than the dessert rice pudding almost sort, more seen in southern USA than
> asia.

Sweet rice is usually paired with coconut milk in the Philippines.

--

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

In article >,
says...
>
> On Sat, 26 Feb 2011 16:26:13 -0500, "cshenk" > wrote:
>
> > "sf" wrote
> > > 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.
> > >
> > > 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.
> >
> > Witch is the normal asian type. No clue what Tosk is talking about other
> > than the dessert rice pudding almost sort, more seen in southern USA than
> > asia.
>
> Sweet rice is usually paired with coconut milk in the Philippines.

Although they share a similar English translation, sweet rice, and the
rice used for stickyrice, are different. The problem is in many cases
Glutinous rice is also refereed (by translation) called "sweet" rice..
But still, it is much different stuff...

On Sat, 26 Feb 2011 23:29:04 -0500, I_am_Tosk
> wrote:

> Although they share a similar English translation, sweet rice, and the
> rice used for stickyrice, are different. The problem is in many cases
> Glutinous rice is also refereed (by translation) called "sweet" rice..
> But still, it is much different stuff...

Apparently I've never found what you're talking about and I have a
huge variety of rices to choose from.

--

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

"sf" > wrote in message
...
> On Sat, 26 Feb 2011 23:29:04 -0500, I_am_Tosk
> > wrote:
>
>> Although they share a similar English translation, sweet rice, and the
>> rice used for stickyrice, are different. The problem is in many cases
>> Glutinous rice is also refereed (by translation) called "sweet" rice..
>> But still, it is much different stuff...
>
> Apparently I've never found what you're talking about and I have a
> huge variety of rices to choose from.

It's found in the Asian section.

On Sun, 27 Feb 2011 03:01:38 -0800, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Sat, 26 Feb 2011 23:29:04 -0500, I_am_Tosk
> > > wrote:
> >
> >> Although they share a similar English translation, sweet rice, and the
> >> rice used for stickyrice, are different. The problem is in many cases
> >> Glutinous rice is also refereed (by translation) called "sweet" rice..
> >> But still, it is much different stuff...
> >
> > Apparently I've never found what you're talking about and I have a
> > huge variety of rices to choose from.
>
> It's found in the Asian section.
>
I have some in the cupboard, so I will try cooking it plain again.

--

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

In article >,
says...
>
> On Sat, 26 Feb 2011 23:29:04 -0500, I_am_Tosk
> > wrote:
>
> > Although they share a similar English translation, sweet rice, and the
> > rice used for stickyrice, are different. The problem is in many cases
> > Glutinous rice is also refereed (by translation) called "sweet" rice..
> > But still, it is much different stuff...
>
> Apparently I've never found what you're talking about and I have a
> huge variety of rices to choose from.

Even twenty years after first being exposed to it, I still find it
difficult to find the right stuff sometimes. You need to find an Asian
store that caters to Laotians and then find a translator

On Sun, 27 Feb 2011 08:07:21 -0500, I_am_Tosk
> wrote:

> In article >,
> says...
> >
> > On Sat, 26 Feb 2011 23:29:04 -0500, I_am_Tosk
> > > wrote:
> >
> > > Although they share a similar English translation, sweet rice, and the
> > > rice used for stickyrice, are different. The problem is in many cases
> > > Glutinous rice is also refereed (by translation) called "sweet" rice..
> > > But still, it is much different stuff...
> >
> > Apparently I've never found what you're talking about and I have a
> > huge variety of rices to choose from.
>
> Even twenty years after first being exposed to it, I still find it
> difficult to find the right stuff sometimes. You need to find an Asian
> store that caters to Laotians and then find a translator

I have a big bag of it on hand. Maybe I used too much water when I
tried it plain and that was my problem. Something was wrong, the
texture, taste and look wasn't like what I get in restaurants that
serve plain sticky rice.

--

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

In article >,
says...
>
> On Sun, 27 Feb 2011 08:07:21 -0500, I_am_Tosk
> > wrote:
>
> > In article >,
> > says...
> > >
> > > On Sat, 26 Feb 2011 23:29:04 -0500, I_am_Tosk
> > > > wrote:
> > >
> > > > Although they share a similar English translation, sweet rice, and the
> > > > rice used for stickyrice, are different. The problem is in many cases
> > > > Glutinous rice is also refereed (by translation) called "sweet" rice..
> > > > But still, it is much different stuff...
> > >
> > > Apparently I've never found what you're talking about and I have a
> > > huge variety of rices to choose from.
> >
> > Even twenty years after first being exposed to it, I still find it
> > difficult to find the right stuff sometimes. You need to find an Asian
> > store that caters to Laotians and then find a translator
>
> I have a big bag of it on hand. Maybe I used too much water when I
> tried it plain and that was my problem. Something was wrong, the
> texture, taste and look wasn't like what I get in restaurants that
> serve plain sticky rice.

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..

On Sun, 27 Feb 2011 13:48:28 -0500, 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.

--

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