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Sticky rice...
On Mon, 28 Feb 2011 19:06:53 -0500, cshenk wrote:
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.
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.
-sw
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Sticky rice...
On Mon, 28 Feb 2011 14:22:14 -1000, dsi1 wrote:
Mistake.
Get a good brand of jasmine rice and stick with it. The random
store-brand crap always acts and tastes slightly different when you
cook it because it comes from many places and can be up to 4-5 years
old by the time you buy it (which affects it's performance).
I've been using Mahatma Jasmine and Rice Select Jasmati rice for the
last 4 years or so. I don't eat it that often since rice noodles are
more common for me.
-sw
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Sticky rice...
"Sqwertz" wrote
Whatever. You have issues if you add 'stick rice'. That actually has a
meaning but it''s a noodle form.
Sticky rice would scream in horror at being associated with Uncle Bens.
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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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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
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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.
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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.
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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.
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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.
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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.