Sticky rice...

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-Steamer-Pot-Basket/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...
 
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.
 
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...
 
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-butter-mochi/Detail.aspx
 
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.
 
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;)
 
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. :-)
 
"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.
 
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
 
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
 
"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.
 
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.
 
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
 
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.
 
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.
 
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.
 
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.
 
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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