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Thread: Sticky rice...

  1. #31

    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

  2. #32

    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

  3. #33

    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.

  4. #34
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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.

  5. #35

    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

  6. #36

    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.

  7. #37

    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.

  8. #38

    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.

  9. #39

    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.

  10. #40

    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.

 

 

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