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...

On Sat, 26 Feb 2011 13:46:17 -0500, 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.

--

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

In article >,
says...
>
> On Sat, 26 Feb 2011 13:46:17 -0500, 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.

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.

"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.

"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).

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.

Asian witch:
http://www.lowbird.com/all/view/2010...lay-babes-4-10

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..

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"...

"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.

"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.

"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.

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

In article >, ost
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.
>
> 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?
>
> Or are you just trying to come to Barbara's defense no matter how
> stupid you look?
>
> This is an excellent case of, if you don't know what you're talking
> about, then just STFU and move on.
>
> -sw

Some people think Asian food is only Chinese, Thai, or Nipponese... So
pedestrian, ugh

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...

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 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

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.

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 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.

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.

On 2/27/2011 8:57 PM, sf wrote:
> 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.
>

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.

In article >,
says...
>
> 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.

NO, it's not the same rice.. Both seem to translate to english as the
same thing, but they are not... This is a totally different dish, it's
steamed for on, not boiled...

In article >, dsi1@usenet-
news.net says...
>
> On 2/27/2011 8:57 PM, sf wrote:
> > 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.
> >
>
> 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.

Exactly, the "lost in translation" seems to be the trick here...

On Mon, 28 Feb 2011 01:13:59 -1000, dsi1 > 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?

--

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

On Mon, 28 Feb 2011 10:47:13 -0500, I_am_Tosk
> wrote:

> In article >,
> says...
> >
> > 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.
>
> NO, it's not the same rice.. Both seem to translate to english as the
> same thing, but they are not... This is a totally different dish, it's
> steamed for on, not boiled...

Okay, I get it now.

--

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

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.

The Chinese and Thais and probably the Vietnamese prefer a longer grain
rice. This is less sticky and they tend to prepare it "al dente." For
some reason, these tend to come in smaller bags of 5 lb or less.

On Mon, 28 Feb 2011 12:11:37 -1000, dsi1 > 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.

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.
>
> The Chinese and Thais and probably the Vietnamese prefer a longer grain
> rice. This is less sticky and they tend to prepare it "al dente." For
> some reason, these tend to come in smaller bags of 5 lb or less.

Thanks for the cultural lesson. Much appreciated!

--

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

"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.

"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.

"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.

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.

>
> 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. :-)

>>
>> The Chinese and Thais and probably the Vietnamese prefer a longer grain
>> rice. This is less sticky and they tend to prepare it "al dente." For
>> some reason, these tend to come in smaller bags of 5 lb or less.
>
> Thanks for the cultural lesson. Much appreciated!
>