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1

English & Linguistics / Hors-d'œuvres

« on: December 07, 2004, 07:51:05 PM »

Yep, that's exactly the type of pot and basket I'm thinking of.  I have a set that looks just like it sitting on my stove at the moment.

And yeah, you have to put it on a burner--it isn't a powered device.

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English & Linguistics / Hors-d'œuvres

« on: December 07, 2004, 05:21:27 PM »

If you don't already have one, you'll probably have best results with one that is basically just a big, tapering pot that has a bell-like flare at its mouth.  You buy the bamboo sticky rice basket seperately.  You can get both at pretty much every SE Asian grocery I've ever been to, and they're relatively inexpensive.

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English & Linguistics / Hors-d'œuvres

« on: December 07, 2004, 03:06:52 PM »

That's how I make, say, Jasmine rice, but sticky rice is different.  Maybe I'm thinking of a different thing than what you're talking about though.  Lao sticky rice is eaten by hand.  There's kind of a loaf of it, either on a platter or in a basket, that all the people eating it sit around, pinching off bits of the loaf rolling them between thumb and forefinger with one hand until they have a ball or disk, dipping said ball or disk into whatever stick yrice dip you're having, or lap, or whatever, and eating them.  Is this the same thing you're talking about?

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English & Linguistics / Hors-d'œuvres

« on: December 07, 2004, 01:57:56 PM »

Just straight sticky rice?  It's pretty easy.

1.  Buy sticky rice (I'm sure you know this, but it's different from other varieties of rice)
2.  Measure out however much you want, say, 2 cups to begin with, put it in a bowl, and cover it with water.  Let it soak anywhere from 3 hours to overnight.
3.  Dump the stickyrice in a steamer basket, if you've got one.  If you don't, line your steamer with cheese cloth or something so the rice doesn't fall through the holes, and dump the rice in that.  
4.  Turn on the heat under the steamer.  When you start seeing wisps of steam rising up through the rice, cover it.
5.  Steam it for a while, flipping the mass of rice once or twice as it steams.  When it's done (ie, when you can pinch off some of the rice and roll it into a ball from anyplace on the mass of sticky rice), turn it out onto a tray or plate, and use a spoon to spread it out and let a lot of the heat escape.
6.  If you have a sticky rice basket, transfer it to that, and it'll keep for a day or so.  If you don't it'll get crusty before that, but the interior will still be fine.  It's good hot or at room temperature, but I woudn't refrigerate it.

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English & Linguistics / Another survey

« on: December 06, 2004, 07:33:46 PM »

And you'll know which one was me, because I'll be the one who listed Lawrence, KS as his point of origin.