On 2018-01-12 1:19 PM, Cheri wrote:
> "Dave Smith" > wrote in message
> ...
>> On 2018-01-12 9:34 AM, Cheri wrote:
>>> "dsi1" > wrote in message
>>> ...
>>> On Thursday, January 11, 2018 at 2:38:55 PM UTC-10, Cheri wrote:
>>>>
>>>> I like sweet rice dishes, as well as any rice dish really, but I
>>>> don't eat
>>>> rice often, which doesn't mean I don't appreciate it.
>>>>
>>>> Cheri
>>>
>>> Mostly, I don't monkey around with rice. It just don't seem right. I
>>> love my brother-in-laws but I was shocked to see them eating rice
>>> with butter, milk, and sugar. It's something I hope to never see
>>> again. It could have been worse, I guess. They could have put peanut
>>> butter or marshmallows in it...
>>>
>>> ====
>>>
>>> That's how we ate it as kids for breakfast, with a dash of cinnamon
>>> added as well.
>>
>> What? No nutmeg?
>
> No, we weren't that adventurous.
>

We usually had it heated up with milk and sprinkled a little brown sugar
and nutmeg on top. If it was better than I remember I would still be
eating it.

dsi1 wrote:

> On Friday, January 12, 2018 at 4:35:09 AM UTC-10, Cheri wrote:
> >
> > That's how we ate it as kids for breakfast, with a dash of cinnamon
> > added as well.
> >
> > Cheri
>
> Intellectually, there's nothing wrong with eating rice like that.
> Emotionally, for me, it's like seeing a car being used to wash
> clothes.

LOL! My daughter agrees. I do too. I *do* like buttered rice with
salt and pepper. Charlotte likes to swim it in dashi for breakfast
(main component of meal). Add remainder to curry spicing for lunch
(side dish or add other things) and if any left, fried rice for dinner
(side dish).


We pronably eat more rice than you do and definately more than most
here eat. Call it 4 servings every 2 days here.

Carol

dsi1 wrote:

> On Thursday, January 11, 2018 at 12:00:28 PM UTC-10, Casa estilo
> antiguo wrote:
> > On 1/11/2018 2:56 PM, dsi1 wrote:
> > > On Thursday, January 11, 2018 at 9:09:37 AM UTC-10, Casa estilo
> > > antiguo wrote:
> > >> On 1/11/2018 11:45 AM, dsi1 wrote:
> > >>> On Monday, January 8, 2018 at 12:15:27 PM UTC-10, Dave Smith
> > wrote: >>>> Shepherds Pie.... made with lamb. I browned the
> > lamb, added some >>>> onion, garlic, diced carrots, let them
> > soften, then added some beef >>>> broth, a little ketchup and
> > whatsthishere sauce, frozen corn and peas. >>>> I simmered it
> > while the potatoes were cooking. I whipped the potatoes >>>> until
> > they were soft and fluffy. I had only one pound of ground lamb so
> > >>>> I made it in a loaf pan and topped with a mixture of melted
> > butter, >>>> bread crumbs and grated Parmesan. It will be ready in
> > a few minutes.
> > > > >
> > >>> I had some kalua pig with cabbage, poke, poi, and lomi salmon.
> > My daughter made Filipino biko.
> > > > >
> > >>>
> >
https://www.amazon.com/photos/share/...hGeCOu4rfyORlL
> > > > >
> > >>>
> >
https://www.amazon.com/photos/share/...jZc0wZEALqrKHY
> > > > >
> > >> Loverly!
> > > >
> > >>
> >
http://www.pinoyrecipe.net/filipino-...amel-toppings/
> > > >
> > >> Sort of a Filipino version of flan...
> > > >
> > >> https://www.tasteofhome.com/recipes/creamy-caramel-flan
> > >
> > > That's similar to a recipe I'm trying to create. Essentially,
> > > it's one can of evaporated milk, one can of condensed milk, one
> > > can-full of water, 4 or 5 eggs. Some salt. You always gotta use
> > > salt in sweet dishes.
> > >
> >
> > Oh yes indeed, the flavor balance will be way too sweet if you
> > don't.
> >
> > Your daughter has some serious desert chops from what you've posted
> > here.
>
> Adding salt to sweet desserts should be one of the ten commandments
> of cooking. I don't know what the other 9 would be though.
>
> My daughter was washing the dishes, I was in the other room and she
> asked me what sweet rice was. I said it was mochi rice and they sell
> it at Times Supermarket. She went out and bought it and made it.
>
> I've never made the stuff myself. The interesting thing is that you
> have to cook it in coconut milk while stirring it otherwise, it
> becomes a big clump of rice. After the rice is cooked, it's baked,
> and it does become a solid cake of rice. This seems way too labor
> intensive to me.

Ok... you are in Hawaii and don't know sweet rice? WOW.

No, you do NOT have to cook it in coconut milk. It is a sticky rice so
yes, it will 'glump' as it is supposed to do that.

It's most common use is sushi for exactly that 'glump' factor.

On 2018-01-12 5:37 PM, cshenk wrote:
> dsi1 wrote:

> We pronably eat more rice than you do and definately more than most
> here eat. Call it 4 servings every 2 days here.


I was going to say we only have maybe one a month, but I think it is
more than a month since the last time I had any rice.

On Friday, January 12, 2018 at 9:35:24 AM UTC-10, Casa estilo antiguo wrote:

>
> Lol.
>
> That show had a too short run on Discovery - Hackett rocks!

It's true what they say about the internet - you can find anything you want.

On Friday, January 12, 2018 at 10:17:33 AM UTC-10, Cindy Hamilton wrote:
> On Friday, January 12, 2018 at 2:05:36 PM UTC-5, dsi1 wrote:
> > On Friday, January 12, 2018 at 1:38:07 AM UTC-10, Cindy Hamilton wrote:
> > > On Friday, January 12, 2018 at 5:53:55 AM UTC-5, dsi1 wrote:
> > > > On Thursday, January 11, 2018 at 2:38:55 PM UTC-10, Cheri wrote:
> > > > >
> > > > > I like sweet rice dishes, as well as any rice dish really, but I don't eat
> > > > > rice often, which doesn't mean I don't appreciate it.
> > > > >
> > > > > Cheri
> > > >
> > > > Mostly, I don't monkey around with rice. It just don't seem right. I love my brother-in-laws but I was shocked to see them eating rice with butter, milk, and sugar. It's something I hope to never see again. It could have been worse, I guess. They could have put peanut butter or marshmallows in it...
> > >
> > > When I was a kid, I ate rice with butter and brown sugar. I gave it up
> > > sometime during adolescence. Probably when we got decent Chinese restaurants
> > > in the Detroit suburbs.
> > >
> > > Cindy Hamilton
> >
> > I had heard they did this on the mainland but it's different to see it done in your own home.
>
> It's probably not as common as it was 50 years ago, when I was
> a child.
>
> Cindy Hamilton

The times they are a' changin'. The kids want to eat sushi, not breakfast cereal.

On Friday, January 12, 2018 at 12:41:58 PM UTC-10, cshenk wrote:
>
> Ok... you are in Hawaii and don't know sweet rice? WOW.
>
> No, you do NOT have to cook it in coconut milk. It is a sticky rice so
> yes, it will 'glump' as it is supposed to do that.
>
> It's most common use is sushi for exactly that 'glump' factor.

I do know what sweet rice is, I just call it mochi rice. It's the rice that you can get in Thai restaurants. They call it "sticky" rice. You can also get regular Chinese style rice at Thai restaurants too.

Sushi rice is made with medium grain rice i.e., Japanese rice. The rice is made by cooling down the hot rice while stirring and mixing. The old school way is to stir with one hand and fan the rice with the other. The reason you stir the rice is to keep the grains from clumping up. When it's done, the grains will be glistening and separate from each other. They will stick together if pressed but sushi should never be gummy. I used to watch my auntie make sushi rice. I don't have the patience or temperament to make it myself.

You probably do eat more rice than I do. I'll have it at most twice a day because I usually eat two time a day.

On 1/12/2018 5:26 PM, dsi1 wrote:
> On Friday, January 12, 2018 at 9:35:24 AM UTC-10, Casa estilo antiguo wrote:
>
>>
>> Lol.
>>
>> That show had a too short run on Discovery - Hackett rocks!
>
> It's true what they say about the internet - you can find anything you want.
>
Lol.

Yes it is.

On 1/12/2018 5:28 PM, dsi1 wrote:
> On Friday, January 12, 2018 at 10:17:33 AM UTC-10, Cindy Hamilton wrote:
>> On Friday, January 12, 2018 at 2:05:36 PM UTC-5, dsi1 wrote:
>>> On Friday, January 12, 2018 at 1:38:07 AM UTC-10, Cindy Hamilton wrote:
>>>> On Friday, January 12, 2018 at 5:53:55 AM UTC-5, dsi1 wrote:
>>>>> On Thursday, January 11, 2018 at 2:38:55 PM UTC-10, Cheri wrote:
>>>>>>
>>>>>> I like sweet rice dishes, as well as any rice dish really, but I don't eat
>>>>>> rice often, which doesn't mean I don't appreciate it.
>>>>>>
>>>>>> Cheri
>>>>>
>>>>> Mostly, I don't monkey around with rice. It just don't seem right. I love my brother-in-laws but I was shocked to see them eating rice with butter, milk, and sugar. It's something I hope to never see again. It could have been worse, I guess. They could have put peanut butter or marshmallows in it...
>>>>
>>>> When I was a kid, I ate rice with butter and brown sugar. I gave it up
>>>> sometime during adolescence. Probably when we got decent Chinese restaurants
>>>> in the Detroit suburbs.
>>>>
>>>> Cindy Hamilton
>>>
>>> I had heard they did this on the mainland but it's different to see it done in your own home.
>>
>> It's probably not as common as it was 50 years ago, when I was
>> a child.
>>
>> Cindy Hamilton
>
> The times they are a' changin'. The kids want to eat sushi, not breakfast cereal.
>

Lot less sugar - no bad thing that.

"Dave Smith" > wrote in message
...
> On 2018-01-12 1:19 PM, Cheri wrote:
>> "Dave Smith" > wrote in message
>> ...
>>> On 2018-01-12 9:34 AM, Cheri wrote:
>>>> "dsi1" > wrote in message
>>>> ...
>>>> On Thursday, January 11, 2018 at 2:38:55 PM UTC-10, Cheri wrote:
>>>>>
>>>>> I like sweet rice dishes, as well as any rice dish really, but I don't
>>>>> eat
>>>>> rice often, which doesn't mean I don't appreciate it.
>>>>>
>>>>> Cheri
>>>>
>>>> Mostly, I don't monkey around with rice. It just don't seem right. I
>>>> love my brother-in-laws but I was shocked to see them eating rice with
>>>> butter, milk, and sugar. It's something I hope to never see again. It
>>>> could have been worse, I guess. They could have put peanut butter or
>>>> marshmallows in it...
>>>>
>>>> ====
>>>>
>>>> That's how we ate it as kids for breakfast, with a dash of cinnamon
>>>> added as well.
>>>
>>> What? No nutmeg?
>>
>> No, we weren't that adventurous.
>>
>
> We usually had it heated up with milk and sprinkled a little brown sugar
> and nutmeg on top. If it was better than I remember I would still be
> eating it.

I do low carb for medical reasons or I would still be eating it
occasionally. I do love rice.

Cheri

In article >,
says...
> Newsgroups: rec.food.cooking
> Date: Fri, 12 Jan 2018 16:48:02 -0800 (PST)
> Subject: Dinner tonight... Jan.8
> From: dsi1 >
>
> On Friday, January 12, 2018 at 12:41:58 PM UTC-10, cshenk wrote:
> >
> > Ok... you are in Hawaii and don't know sweet rice? WOW.
> >
> > No, you do NOT have to cook it in coconut milk. It is a sticky rice so
> > yes, it will 'glump' as it is supposed to do that.
> >
> > It's most common use is sushi for exactly that 'glump' factor.
>
> I do know what sweet rice is, I just call it mochi rice. It's the rice that you can get in Thai restaurants. They call it "sticky" rice.

I was taught to make coconut sticky rice by a Thai friend. She was a
wonderful cook.

A mugful of the kind of Thai rice that's called sticky rice. (No
substitutes will do)

Wash it in a sieve then cover it well with water and let it soak for a
few hours (overnight is fine). Then drain the rice and steam it. I don't
have a rice steamer so I cook it in the sieve above boiling water under
a lid. (about 20 mins, test to see if it's cooked)

While it's cooking tip a can of coconut milk into a pan, add a pinch
of salt and 2 tablespoons of white sugar. Gently heat it stirring
until the sugar dissolves into the milk. When the rice is cooked, empty
the water pan and put the rice in it. Now stir/ mix in the coconut milk,
cover pan with lid, turn off the heat and let it stand until the rice
has magically absorbed all the coconut milk. No lumps.
Song always served this with sliced raw mango. Heaven.

Janet uk

On Saturday, January 13, 2018 at 9:02:00 AM UTC-10, Janet wrote:
>
> I was taught to make coconut sticky rice by a Thai friend. She was a
> wonderful cook.
>
> A mugful of the kind of Thai rice that's called sticky rice. (No
> substitutes will do)
>
> Wash it in a sieve then cover it well with water and let it soak for a
> few hours (overnight is fine). Then drain the rice and steam it. I don't
> have a rice steamer so I cook it in the sieve above boiling water under
> a lid. (about 20 mins, test to see if it's cooked)
>
> While it's cooking tip a can of coconut milk into a pan, add a pinch
> of salt and 2 tablespoons of white sugar. Gently heat it stirring
> until the sugar dissolves into the milk. When the rice is cooked, empty
> the water pan and put the rice in it. Now stir/ mix in the coconut milk,
> cover pan with lid, turn off the heat and let it stand until the rice
> has magically absorbed all the coconut milk. No lumps.
> Song always served this with sliced raw mango. Heaven.
>
> Janet uk

Sounds good to me.

Dave Smith wrote:

> On 2018-01-12 5:37 PM, cshenk wrote:
> > dsi1 wrote:
>
> > We pronably eat more rice than you do and definately more than most
> > here eat. Call it 4 servings every 2 days here.
>
>
> I was going to say we only have maybe one a month, but I think it is
> more than a month since the last time I had any rice.


THats ok! You probably have more potatos or pasta that balances it
out. You are just using something else where i use rice more likely.

Here's one you probably don't do. Rice balls. These can be a meal, or
a side treat. You make sticky rice and fill the center with fun things
then mold the rice around them.

Janet wrote:

> In article >,
> says...
> > Newsgroups: rec.food.cooking
> > Date: Fri, 12 Jan 2018 16:48:02 -0800 (PST)
> > Subject: Dinner tonight... Jan.8
> > From: dsi1 >
> >
> > On Friday, January 12, 2018 at 12:41:58 PM UTC-10, cshenk wrote:
> > >
> > > Ok... you are in Hawaii and don't know sweet rice? WOW.
> > >
> > > No, you do NOT have to cook it in coconut milk. It is a sticky
> > > rice so yes, it will 'glump' as it is supposed to do that.
> > >
> > > It's most common use is sushi for exactly that 'glump' factor.
> >
> > I do know what sweet rice is, I just call it mochi rice. It's the
> > rice that you can get in Thai restaurants. They call it "sticky"
> > rice.
>
> I was taught to make coconut sticky rice by a Thai friend. She was
> a wonderful cook.
>
> A mugful of the kind of Thai rice that's called sticky rice. (No
> substitutes will do)
>
> Wash it in a sieve then cover it well with water and let it soak
> for a few hours (overnight is fine). Then drain the rice and steam
> it. I don't have a rice steamer so I cook it in the sieve above
> boiling water under a lid. (about 20 mins, test to see if it's cooked)
>
> While it's cooking tip a can of coconut milk into a pan, add a
> pinch of salt and 2 tablespoons of white sugar. Gently heat it
> stirring until the sugar dissolves into the milk. When the rice is
> cooked, empty the water pan and put the rice in it. Now stir/ mix in
> the coconut milk, cover pan with lid, turn off the heat and let it
> stand until the rice has magically absorbed all the coconut milk. No
> lumps. Song always served this with sliced raw mango. Heaven.
>
> Janet uk

That is definatley one way to do it. There are much simpler methods
used however.

If it helps, 'sticky rice' generally is a short or medium grain rice.
The 'sweet' is faint but there in some culivars.

dsi1 wrote:

> On Friday, January 12, 2018 at 12:41:58 PM UTC-10, cshenk wrote:
> >
> > Ok... you are in Hawaii and don't know sweet rice? WOW.
> >
> > No, you do NOT have to cook it in coconut milk. It is a sticky rice
> > so yes, it will 'glump' as it is supposed to do that.
> >
> > It's most common use is sushi for exactly that 'glump' factor.
>
> I do know what sweet rice is, I just call it mochi rice. It's the
> rice that you can get in Thai restaurants. They call it "sticky"
> rice. You can also get regular Chinese style rice at Thai restaurants
> too.
>
> Sushi rice is made with medium grain rice i.e., Japanese rice. The
> rice is made by cooling down the hot rice while stirring and mixing.
> The old school way is to stir with one hand and fan the rice with the
> other. The reason you stir the rice is to keep the grains from
> clumping up. When it's done, the grains will be glistening and
> separate from each other. They will stick together if pressed but
> sushi should never be gummy. I used to watch my auntie make sushi
> rice. I don't have the patience or temperament to make it myself.
>
> You probably do eat more rice than I do. I'll have it at most twice a
> day because I usually eat two time a day.

Ok, petty much same thing, you just use different terms for some of it.

In article >, cshenk1
@cox.net says...
>
> Janet wrote:
>
> > In article >,
> > says...
> > > Newsgroups: rec.food.cooking
> > > Date: Fri, 12 Jan 2018 16:48:02 -0800 (PST)
> > > Subject: Dinner tonight... Jan.8
> > > From: dsi1 >
> > >
> > > On Friday, January 12, 2018 at 12:41:58 PM UTC-10, cshenk wrote:
> > > >
> > > > Ok... you are in Hawaii and don't know sweet rice? WOW.
> > > >
> > > > No, you do NOT have to cook it in coconut milk. It is a sticky
> > > > rice so yes, it will 'glump' as it is supposed to do that.
> > > >
> > > > It's most common use is sushi for exactly that 'glump' factor.
> > >
> > > I do know what sweet rice is, I just call it mochi rice. It's the
> > > rice that you can get in Thai restaurants. They call it "sticky"
> > > rice.
> >
> > I was taught to make coconut sticky rice by a Thai friend. She was
> > a wonderful cook.
> >
> > A mugful of the kind of Thai rice that's called sticky rice. (No
> > substitutes will do)
> >
> > Wash it in a sieve then cover it well with water and let it soak
> > for a few hours (overnight is fine). Then drain the rice and steam
> > it. I don't have a rice steamer so I cook it in the sieve above
> > boiling water under a lid. (about 20 mins, test to see if it's cooked)
> >
> > While it's cooking tip a can of coconut milk into a pan, add a
> > pinch of salt and 2 tablespoons of white sugar. Gently heat it
> > stirring until the sugar dissolves into the milk. When the rice is
> > cooked, empty the water pan and put the rice in it. Now stir/ mix in
> > the coconut milk, cover pan with lid, turn off the heat and let it
> > stand until the rice has magically absorbed all the coconut milk. No
> > lumps. Song always served this with sliced raw mango. Heaven.
> >
> > Janet uk
>
> That is definatley one way to do it. There are much simpler methods
> used however.
>
> If it helps, 'sticky rice' generally is a short or medium grain rice.
> The 'sweet' is faint but there in some culivars.

Short grain rice is common in UK, called "pudding rice"; but it
doesn't work well in the recipe above. Sticky rice is the way to go.

Janet UK

On Saturday, January 13, 2018 at 12:52:13 PM UTC-10, cshenk wrote:
>
> That is definatley one way to do it. There are much simpler methods
> used however.
>
> If it helps, 'sticky rice' generally is a short or medium grain rice.
> The 'sweet' is faint but there in some culivars.

The situation can be confusing. Japanese style rice is a short to medium grain rice and is often referred to as "sticky" or "mushy" rice. Thai sticky rice is made with mochi rice, also referred to as "sweet" rice. The Thais also eat a regular rice that is similar to Chinese long grain rice.

I make Japanese style rice although I don't make it too mushy. I just call it rice. In Hawaii, most rice served is Japanese style rice unless you're at a Chinese, Thai, or Vietnamese, restaurant. I think the Koreans cook the best rice.