🚀 go-pugleaf

Seasoned rice--i.e., rice with sweetened vinegar.

Easy to make if you get short-grained rice and a good recipe.

In article <14558@gazette.bcm.tmc.edu> pburch@roc.mbcr.bcm.tmc.edu (Paula Burch) writes:

   >Seasoned rice--i.e., rice with sweetened vinegar.

   >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.

In article <ROSEWANG.92Sep5140059@menudo.uh.edu> rosewang@menudo.uh.edu (Rose Wang) writes:
>In article <14558@gazette.bcm.tmc.edu> 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" then you can also get it at
Whole Foods.  I think it is the same -- I have some and it's very
short grained and very sticky.  It's probably cheaper at a Chinese
grocery, though, or in fact any place other than Whole Foods.

	Cathy
-- 
Cathy Foulston + Rice University + Network & Systems Support + cathyf@rice.edu
Why throw stones even if your own house isn't glass?  Do you really want to
wreck your friends' houses?  What if your enemy retaliates with a torch?
And are you sure you don't even have a glass window somewhere?

>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

In article <PACO.92Sep6144013@athene.cs.rice.edu>, paco@cs.rice.edu (Paul Havlak) writes:
 
>     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.

I've gotten Japanese sushi rice at a small Japanese grocery store near the
corner of Westheimer and Wilcrest (there's a Kinko's close to it).  They
also have extremely fresh fish there.
-- 
Jaclyn Brandt
jbrandt@NeoSoft.com
--

In article <PACO.92Sep6144013@athene.cs.rice.edu>, paco@cs.rice.edu (Paul Havlak) writes:
|>     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.

I used cheap ordinary short-grained rice from the Diho market. ANY 
oriental market ought to be able to supply good-enough stuff.

|>     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.  

This cookbook is definitely in the top two or three I've ever used. The
recipes are much healthier and more interesting than those in most 
vegetarian cookbooks, and I already know plenty of ways to cook meat.

Its recipe for felafel didn't work too well for us, though--we ended up 
adding an egg to hold everything together.

Paula Burch
pburch@bcm.tmc.edu