Conference turris::cooks

  One form of sticky rice is a Japanese method of preparing rice (used
  in sushi, for example). You can use almost any rice, including
  "standard" long-grain white rice (like Carolina) but you add (I think)
  vinegar.

  Actually, there's a "powdered vinegar" (don't know what it really is)
  sold in most Asian cuisine specialty stores (Joyce Chen, for example)
  for making sushi-style (sticky) rice. I don't recall the exact
  proportions of rice, water and "powdered vinegar", but the recipe is
  on the packet.

    
    Hello,
    
     Sticky rice depends on what you mean, sweet rice or steam rice which
    is it? Steamed rice (sticky rice) is used with short grain calrose and
    the level of the water added. From the top of the rice level after
    being leveled (even) 1 inch of water is added above the rice level and
    you got your sticky rice. Polynesians also have a sticky rice dessert
    made with brown sugar and coconut it is fantastic its not to sweet but
    sweet enough to cure that sweet tooth.
    
                                             ted

    I've also heard of sticky rice being called "glutinous rice," and it's
    a certain kind of short-grained white rice.  Sorry I can't be more
    specific.  Let's ask Paul Winalski, he'll know!
    
    P.

Glutinous rice is a short-grained rice that cooks up very sticky and also
somewhat sweet.  This is the "sweet rice" referred to in the previous replies.
It's used in some oriental desserts (eight precious treasure rice pudding,
for example) and I've had it served along with some of the more volcanic Thai
dishes, as well (where the sweetness of the rice helps counteract the hotness
of the dish).

--PSW

additional info:

the rice most often used to get the "sticky" quality mentioned is known as
"pearl" or short-grain white rice.  It is very glutinous and cooks up very
qickly.  Normally, the water to rice ration is 1.5 cups water to 1 cup rice.
Within approx. 15 - 20 minutes of simmering in a covered pot, your rice is 
ready.  It can then be used in your recipe of choice.  It is great for 
"chop stick rookies" because it sticks together so well you can grab clumps 
of it....looking like you really know what you are doing.  8^}

This is, in my opinion, the best rice to use for rice pudding - the result
is far superior to anything you get with a long-grain rice.

    I had sticky rice in Thailand.  They scoop it up with their fingers and
    roll it into balls before popping it into the mouth.
    
    I believe it is a special variety.  Should be available at the
    Southeast Asian food store in Lowell.  There are several small shops
    near the main library and City Hall.
    
    Not sure how to cook it, though.

Sticky rice in Thailand is endemic to northern cuisine. It is a short grained
glutinous varietal that is steamed in a conical bamboo basket placed on a metal
pot that is narrower at the neck (witches cauldron style).

Both pot and basket can be obtained from the Indo-Chinese stores in Lowell Mass.

When eating the rice is picked up in the right hand and rough formed into a ball
which is then used to pick up some of the food to be eaten...

enjoy...

/. Ian .\

    A bit late, I'm only now getting somewhat current with this file, but
    here is what I have to say about sticky rice.
    
    The rice that you usually find served in Hawaii is just short grain
    white rice that the Japanese like. It doesn't really matter how you
    cook it, it always comes out a little sticky. Since I grew up on it, I
    find other types of rice a bit strange.
    
    It is much easier to eat this type of rice with chopsticks, which is
    the reason that I use chopsticks in Japanese restaurants but never use
    them in Chinese restaurants. Most Chinese restaurants use a longer
    grain rice which doesn't stick together, although a few that I've
    recently gone to are using the Japanese rice.
    
    As others have noted the rice often referred to as glutinous rice is
    much stickier and slightly sweeter than "regular rice". The Japanese use
    this type of rice in sweet dishes. It is often pounded into a paste
    called mochi. One of my favorite snacks is fried mochi covered with
    kinako (soy bean flour).
    
    Some folks make sushi using glutenous rice, but the texture is
    different and doesn't seem quite right to me. Sushi is made by adding a
    mixture of rice wine vinegar, sugar, agi-no-moto (MSG) and sometimes
    other spices to the rice. There are "instant sushi" kits that have the
    mixture in powdered form that is then mixed into the rice.
    
    	Marty Sasaki

    I know that Joyce Chen's grocery on 2A in Acton has many different
    types of rice. It's not that far from Littleton...

There's also a Joyce Chen's on 101A in Amherst (just before the Midori
Restaurant).  East/West Foods in Lamplighter Square in Nashua also has
several different kinds of rice.  Both are probably more convenient to
somebody in the Nashua area than Joyce Chen's in Acton.

--PSW

Is the name of the store "Joyce Chen's" or does it go by another name..

Having trouble finding it in the phone book.



Jim

    
    Jim, I called information and asked for Joyce Chen's market in Acton.
    No problem.
    
    Diane
    

    	And if you like REALLY sticky rice, try their Nishiki sushi rice.
    It's a little tricky at first to get it to come out right (unless you
    happen to have a rice cooker), but with a little practice it's great.
    They also have good prices on Basmati rice at Joyce Chen's.

RE: .14

Also, the Joyce Chen's "in Nashua" is really in the town of Amherst, NH.

--PSW

    I second the nomination for "Nishiki" Brand rice (from Thailand, I
    think) - it's terrific, and I used up a twenty-pound bag in about nine
    months. I used it for everything - curry, jambalaya, you name it.
    
    Gluten rice rules OK.
    

    We use that brand of rice for sushi - just the right amount of
    stickiness for that job!
    
    /Charlotte

    I think Nishiki rice is grown in California, not that it really
    matters...