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.

"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

>> 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"...

"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.

"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.

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

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.

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

"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 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.

"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.

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.