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Sticky rice... On Sun, 27 Feb 2011 03:01:38 -0800, "Julie Bove" wrote: 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.
Sticky rice...
Sticky rice... I_am_Tosk wrote: Ah. Mine is just basketry. -- Jean B.
Sticky rice... I_am_Tosk wrote: Hmmm. I have a SE Asian steamer basket that I am probably going to get rid of.... -- Jean B.
Sticky rice... I_am_Tosk wrote: 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.
Sticky rice... On Mon, 28 Feb 2011 16:08:55 -1000, dsi1 wrote: Yeah, rice is very easy to make (I don't bother to rinse) especially when you have a rice cooker - but I do love my potatoes and they certainly don't have to be served mashed. The simplest way is to leave them whole and roast or steam, but the two easier ways I was brought up with were baked and "smashed"... which is halved, boiled and smashed on the plate, skin and all. Add a dab of butter after smashing and there ya go! -- Today's mighty oak is just yesterday's nut that held its ground.
Sticky rice... On 2/28/2011 3:54 PM, sf wrote: My guess is that all the 20 lb bags of rice sold in the supermarkets here will be medium grain calrose rice so the answer is that we have no choice. I might be able to pick up some giant bags of long grain at Costco - maybe. Anyway, the Chinese restaurants must get their rice from somewhere but I don't think it's Safeway. The thing about rice is that it's a lot less fuss that having to boil and peel and mash potatoes. All I do is dump the rice in the pot and rinse it out 5 times and put it on the automatic rice cooker and then forget it. Takes me less than 4 minutes. That seems like a major time saver.
Sticky rice... On Mon, 28 Feb 2011 19:06:53 -0500, "cshenk" wrote: He's such an idiot. -- Today's mighty oak is just yesterday's nut that held its ground.
Sticky rice... On Mon, 28 Feb 2011 14:22:14 -1000, dsi1 wrote: Actually, I was thinking that when I said it. A big family of Asian style rice eaters eat a lot of rice and 20 pounds is nothing for them. Maybe a week's worth of rice. Do you have much choice with short grain rice? -- Today's mighty oak is just yesterday's nut that held its ground.
Sticky rice... On Mon, 28 Feb 2011 19:32:47 -0500, cshenk wrote: I've never heard it referred to as "stick rice". "Rice Stick", yes. Thousands of times. -sw
Sticky rice... On 2/28/2011 2:32 PM, Sqwertz wrote: The Jasmine rice is not the soft, sticky, type favored here nor is it the rice that I was raised on. My guess is that most Japanese won't touch the stuff. Other than that, it's fine. I think I have a 2 lb bag of the stuff stashed somewhere - I used it for some porcupine meatballs. I think it works great for fried rice because it doesn't clump and has a sturdier structure but I'm not going to cook up a batch just to make fried rice.
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