Sticky rice...

[J* 323-271-0336]

In article ,
[email protected] says...

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...

[Chiodos <3 R.I.P.]

On Sat, 26 Feb 2011 16:26:13 -0500, "cshenk" wrote:


Sweet rice is usually paired with coconut milk in the Philippines.

--

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

[Sweetstrawberrymilk]

In article , [email protected]
says...

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...

[Bray]

On 2/26/2011 5:02 PM, Pete C. wrote:

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

[bren_jim]

On Sat, 26 Feb 2011 23:29:04 -0500, I_am_Tosk
wrote:


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.

[Ninetree]

"sf" wrote in message
news:[email protected]...

It's found in the Asian section.

[Sethman]

In article , [email protected]
says...

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

[tsh tshhhhh tshhh tsh]

"Sqwertz" wrote


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.

[purefire41]

On 2/28/2011 1:39 PM, sf wrote:

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.


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. :-)

[Mario Joaquin]

"sf" wrote


They do SF. He's using a generic name and trying to apply it to a specific
sweetend thai version. Or maybe Laos version. Not real clear.

The generic english term for 'sticky rice' is normally a medium (may be
short) grain rice cooked in water (ricemaker is the norm). It may be cooked
in broth sometimes (not that often in Japan as it shifts the pristine white
color)..

Hong Kong, Vietnam, Thailand, Japan, Singapore, Darwin OZ, Korea, eastern
India, china. Although i have had some variation among them, it was still
'sticky rice'.

There are other names used for things *very sticky* which may have sugar
added. It's often not far from an aroborio type sized rice. I suspect he
means that sort. You often bury fruit or sweetened beans inside that sort
in Japan.

I suppose one of us can backtrack his recipe and give him the proper name
for it.