🚀 go-pugleaf

>cathyf@is.rice.edu (Catherine Anne Foulston) writes:
>>rosewang@menudo.uh.edu (Rose Wang) writes:
>>>pburch@roc.mbcr.bcm.tmc.edu (Paula Burch) writes:
>>   >Easy to make if you get short-grained rice and a good recipe.
>>That's sticky rice or sweet rice. It is much stickier than reguler long
>>grained rice. You can get it from any Chinese/Japanese grocery store.
>If this is the same as "dessert rice" ...

    I think that by "dessert rice" you mean "sweet" or "glutinous"
rice, which is different from Japanese sushi rice.
    Japanese sushi rice is kinda sticky (actually, I've never seen
this uncooked), while glutinous rice is way sticky.  Glutinous rice is
great cooked with a little coconut milk and salt and served warm with
cool mango.
    My bag of glutinous rice looks kinda like pearl barley, has the
words "sweet rice" and "mochigome".  Says it can be used "to prepare
traditional Japanese Ohagi, Skihan (Red Rice) and Cherry Blossom
Mochi."
    I think we got the glutinous rice at the Fiesta at Main/Kirby/OST.
I've never been able to find Japanese sushi rice, but I haven't tried
too hard.
    Madhur Jaffrey's great book, _World-of-the-East Vegetarian
Cooking_, gives more detail about the differences between various
kinds of rices, as well as description of zillions of other
ingredients in various Asian cuisines from Lebanon to Singapore to
Hokkaido.  I think this book can be found in the Bookstop and maybe
also at Whole Foods.

--paco

--
Paul Havlak			Dept. of Computer Science
Graduate Student		Rice University, Houston TX 77251-1892
PFC/ParaScope projects		(713) 527-8101 x2738 	paco@cs.rice.edu