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Topic: Sticky Rice  (Read 4760 times)
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« Reply #10 on: August 20, 2004 07:08:33 AM »

my sticky rice is some medium grain rice I bought at loblaws. Mine actually takes a normal 20 minutes to cook, don't have a clue why.

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« Reply #11 on: August 20, 2004 09:26:53 AM »

it is calrose rice, and you have to cook it differently than regular rice.  they make a special metal steamer pot that gets narrow at the top, and then you put the rice in a cone-shaped bamboo steamer...you have to shake it up every once in a while....while it's cooking.....my mom is thai & that's the way she taught me to make it.
« Reply #12 on: August 20, 2004 09:58:56 AM »

If you get the calrose rice (or botan, or any other rice on the asian aisle in the market) you can also cook it in one of these

you can pick one up for pretty cheap, and all you do is throw 3 cups rice and 4 cups water in, push the button and wait. 20 minutes later - perfect sticky rice. I think my botan bag says you can cook it on the stove in a regular pan, but I've never done that (my mom is japanese, so she always used the rice cooker, and when i moved out, i just took her hand-me-down. I'd like to try it in the bamboo steamer though - that sounds fun and I always love a reason to buy new cooking gadgets!)

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« Reply #13 on: August 20, 2004 10:10:20 AM »

I was introduced to rice steamers when I lived in Hawaii.  I've been hooked on them ever since, they make perfect rice and wonderful brown rice.  The best part is the brown bits I scrape off the bottom !

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« Reply #14 on: August 20, 2004 12:16:50 PM »

There are 2 types of "sticky" rice...

1.  There is sushi rice, which is a medium grain rice, like calrose.
2.  There is also glutinous rice or sweet rice.  This is much more "sticky" than the former.  (I think this is the type of Thai rice mentioned above.)  This is what you get when you order "sticky rice in a lotus leaf" at a chinese restaurant.
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