Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 Pam, Some of that has to do with the type of rice you use. I think the shorter grained rices make a stickier rice. Try "googling" sticky rice and then use different types of rice and see if you get the results you desire.http://www.wikihow.com/Make-Sticky-Ricehttp://answers./question/index?qid=20080114191750AAN3LgB Lorihttp://lifeontheveganedge.blogspot.com/From: ~~ <ahcor4@...> Sent: Sun, January 9, 2011 10:21:13 AMSubject: Re: Re: Rice Cookers I just desire that texture and overall consistency of rice you find in asian restaurants..light non sticky etc. I can not seem to achieve that consistently with a regular cooking pot...but I would rather not spend too much unless it is really worth it. I just came from a costco and saw the huge bags of rice for sale and thought geesh I love rice ...but I would never cook enough to justify buying that big a bag b/c I get turned off with how it cooks some times and then I stay away from it. Thanks for the feedback...gonna keep researching. pam __ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 maybe im using the wrong term... i dunno.... i just do not like my rice and love the asian restaurant kind. my rice can get too moist ? now i have to think about it..,... pamOn Sun, Jan 9, 2011 at 12:42 PM, <kareningotham@...> wrote: LOL there's no such thing here in NYC as rice in a Chinese restaurant that doesn't stick and it's for that very reason. I remember once going for a meal with my folks at a glitzy Chinese place in Las Vegas and asking for chopsticks. Not only was the rice of the Uncle Ben's variety but the chopsticks were plastic. An exercise in futility. Re: Re: Sticky Rice Not that this has anything to do with anything, but you writing about a Thai rice cooker reminded me of a college friend from Thailand. When a bunch of us girls went to Chinese restaurants, she never came along. When I asked her why, she said it was because of the awful rice. It didn't stick together, and how was one supposed to eat with chopsticks, when the rice didn't form " balls. " Gudrun On Sun, Jan 9, 2011 at 10:59 AM, Berry <berrywell@...> wrote: To make true sticky rice, you need a bamboo steamer that fits over a large aluminum pot-the pot itself is a riot to look at-looks like a giant straw hat upturned on a pot. I have one sitting in my living room on a shelf, lol. Google THAI STICKY RICE COOKER if you are curious about it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 Haha, -I can picture plastic chopsticks and Uncle Bens rice-I think that's one of those scenarios where you pick up the grain, place it on the chopstick, then try to get it to your mouth before it falls off-like a child learning to use a fork, lol. To make true sticky rice, you need a bamboo steamer that fits over a large aluminum pot-the pot itself is a riot to look at-looks like a giant straw hat upturned on a pot. I have one sitting in my living room on a shelf, lol. Google THAI STICKY RICE COOKER if you are curious about it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 , I never considered that you could do true sticky rice in an Ohsawa pot! Hmmmmm, I feel one coming on... I will catch up to you gadgetwise one of these days, girlie! From: Lori Ann <dimplesnwinks@...> Subject: Re: Sticky Rice Date: Sunday, January 9, 2011, 11:50 AM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 I found that when I tried to cook any kind of rice, it was soggy and not like anything I'd ever eaten in any restaurant--that's why I decided to give the Ohsawa pot a try (1988 was a big year--I'd become a vegetarian the year before and soon acquired my Vita-Mix 4000, my Champion juicer, my first pressure cooker, and my Ohsawa pot...a whole new world had opened up!). Trust me, regardless of the type of rice you use, it will cook it to perfection in this--it's just that the results will be different depending on the type of rice used. The water-to-rice ratio is 50-50 but if you're concerned with enzyme inhibitors and such, either don't presoak your rice or be prepared to measure the soak water before discarding (too much of a PITA for me) it and then adding the same amount of fresh water. The pot simultaneously steams and pressure cooks the rice--it's kind of a hybrid method. Re: Re: Sticky Rice Not that this has anything to do with anything, but you writing about a Thai rice cooker reminded me of a college friend from Thailand. When a bunch of us girls went to Chinese restaurants, she never came along. When I asked her why, she said it was because of the awful rice. It didn't stick together, and how was one supposed to eat with chopsticks, when the rice didn't form "balls." Gudrun On Sun, Jan 9, 2011 at 10:59 AM, Berry <berrywell@...> wrote: To make true sticky rice, you need a bamboo steamer that fits over a large aluminum pot-the pot itself is a riot to look at-looks like a giant straw hat upturned on a pot. I have one sitting in my living room on a shelf, lol. Google THAI STICKY RICE COOKER if you are curious about it. _ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 Exactly soggy! TY!PamOn Sun, Jan 9, 2011 at 1:00 PM, <kareningotham@...> wrote: I found that when I tried to cook any kind of rice, it was soggy and not like anything I'd ever eaten in any restaurant--that's why I decided to give the Ohsawa pot a try (1988 was a big year--I'd become a vegetarian the year before and soon acquired my Vita-Mix 4000, my Champion juicer, my first pressure cooker, and my Ohsawa pot...a whole new world had opened up!). Trust me, regardless of the type of rice you use, it will cook it to perfection in this--it's just that the results will be different depending on the type of rice used. The water-to-rice ratio is 50-50 but if you're concerned with enzyme inhibitors and such, either don't presoak your rice or be prepared to measure the soak water before discarding (too much of a PITA for me) it and then adding the same amount of fresh water. The pot simultaneously steams and pressure cooks the rice--it's kind of a hybrid method. Re: Re: Sticky Rice Not that this has anything to do with anything, but you writing about a Thai rice cooker reminded me of a college friend from Thailand. When a bunch of us girls went to Chinese restaurants, she never came along. When I asked her why, she said it was because of the awful rice. It didn't stick together, and how was one supposed to eat with chopsticks, when the rice didn't form " balls. " Gudrun On Sun, Jan 9, 2011 at 10:59 AM, Berry <berrywell@...> wrote: To make true sticky rice, you need a bamboo steamer that fits over a large aluminum pot-the pot itself is a riot to look at-looks like a giant straw hat upturned on a pot. I have one sitting in my living room on a shelf, lol. Google THAI STICKY RICE COOKER if you are curious about it. _ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 Oh, it was fun all right. Re: Re: Sticky Rice Haha, -I can picture plastic chopsticks and Uncle Bens rice-I think that's one of those scenarios where you pick up the grain, place it on the chopstick, then try to get it to your mouth before it falls off-like a child learning to use a fork, lol. To make true sticky rice, you need a bamboo steamer that fits over a large aluminum pot-the pot itself is a riot to look at-looks like a giant straw hat upturned on a pot. I have one sitting in my living room on a shelf, lol. Google THAI STICKY RICE COOKER if you are curious about it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 Oh, yeah! It's really an ingenious (doncha love "simple?") and it goes from pressure cooker to table, too. Very handy little device. And if for some reason your first batch is not quite to your liking, you can adjust the liquid (in increments, mind you) for next time. You can also use broth (I recommend salt-free) instead of water--not my thing but everyone's different. Re: Sticky Rice Date: Sunday, January 9, 2011, 11:50 AM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 I use organic chicken broth to cook my rice. then add mixed veggies (steamed). A little garlic salt and black pepper round out the meal. Texas pete for those that like things a little hot. On Sun, 09 Jan 2011 13:11:18 -0500, <kareningotham@...> wrote: > Oh, yeah! It's really an ingenious (doncha love " simple? " ) and it goes > from pressure cooker to table, too. Very handy little device. And if for > some reason your first batch is not quite to your liking, you can adjust > the liquid (in increments, mind you) for next time. You can also use > broth (I recommend salt-free) instead of water--not my thing but > everyone's different. > > > > > > Re: Sticky Rice > > Date: Sunday, January 9, 2011, 11:50 AM > ? > > > > > > > > -- Steve Spence Renewable energy and self sufficiency http://www.green-trust.org http://arduinotronics.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 Just pay heed to the dimensions to ascertain that the pot will fit in your pressure cooker. Should you decide to go for it, I'm pretty sure it'll give you what you want and that you'll be happy. I've always been happy that I bought mine and in fact, I bought two. I broke the lid on the smaller on and procrastinated about buying a replacement. Unfortunately, they changed the design so I'm stuck and always have to use the big one. It's fine for small amounts but I'd be using the smaller one if I could. Re: Re: Sticky Rice Not that this has anything to do with anything, but you writing about a Thai rice cooker reminded me of a college friend from Thailand. When a bunch of us girls went to Chinese restaurants, she never came along. When I asked her why, she said it was because of the awful rice. It didn't stick together, and how was one supposed to eat with chopsticks, when the rice didn't form "balls." Gudrun On Sun, Jan 9, 2011 at 10:59 AM, Berry <berrywell@...> wrote: To make true sticky rice, you need a bamboo steamer that fits over a large aluminum pot-the pot itself is a riot to look at-looks like a giant straw hat upturned on a pot. I have one sitting in my living room on a shelf, lol. Google THAI STICKY RICE COOKER if you are curious about it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 Oh, hey! I was looking for links to the Ohsawa pot (lots of folks carrying them these days--I bought mine here but Goldmine used to be the go-to place for all things Ohsawa) and my eye caught mention of something you should pick up--a rice paddle! I've had mine since I bought the pot...it's a good idea to wet it with water before using it: http://www.simply-natural.biz/Rice_Paddle.php . You can buy them in any Japanese or Korean grocery store. Re: Re: Sticky Rice Not that this has anything to do with anything, but you writing about a Thai rice cooker reminded me of a college friend from Thailand. When a bunch of us girls went to Chinese restaurants, she never came along. When I asked her why, she said it was because of the awful rice. It didn't stick together, and how was one supposed to eat with chopsticks, when the rice didn't form "balls." Gudrun On Sun, Jan 9, 2011 at 10:59 AM, Berry <berrywell@...> wrote: To make true sticky rice, you need a bamboo steamer that fits over a large aluminum pot-the pot itself is a riot to look at-looks like a giant straw hat upturned on a pot. I have one sitting in my living room on a shelf, lol. Google THAI STICKY RICE COOKER if you are curious about it. _ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 Now that is just too strange, . At the very moment your email popped up, I was holding the same bamboo paddle in my hand while I was stirring my cauliflower. I found the bamboo paddles in an Asian market for 99 cents each and bought several. Love them! To make true sticky rice, you need a bamboo steamer that fits over a large aluminum pot-the pot itself is a riot to look at-looks like a giant straw hat upturned on a pot. I have one sitting in my living room on a shelf, lol. Google THAI STICKY RICE COOKER if you are curious about it. _ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 I only use mine to serve rice but yeah, I like mine, too. Mine's from Japan, which could be why it has lasted so long. I don't know if they have indigenous bamboo but mine is still perfect after almost 23 years. Taiwanese bamboo is usually excellent--I try to avoid Chinese bamboo because it craps out pretty quickly and the lower price is no bargain in the long run. Re: Re: Sticky Rice Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 I have another wooden rice paddle that I was given as a gift. I want to say it is Olive wood? Haven't really researched it much, but it is a very intricate spoon, and I don't use it for anything that might stain it, since it is unvarnished. I got some of the cheap bamboo paddles so I didn't worry about staining them. I have one that is used just for rice, but the others have all sorts of veggie colored stains on them. Butternut squash stains as bad as carrots do! I found that when I tried to cook any kind of rice, it was soggy and not like anything I'd ever eaten in any restaurant--that's why I decided to give the Ohsawa pot a try (1988 was a big year--I'd become a vegetarian the year before and soon acquired my Vita-Mix 4000, my Champion juicer, my first pressure cooker, and my Ohsawa pot...a whole new world had opened up!). Trust me, regardless of the type of rice you use, it will cook it to perfection in this--it's just that the results will be different depending on the type of rice used. The water-to-rice ratio is 50-50 but if you're concerned with enzyme inhibitors and such, either don't presoak your rice or be prepared to measure the soak water before discarding (too much of a PITA for me) it and then adding the same amount of fresh water. The pot simultaneously steams and pressure cooks the rice--it's kind of a hybrid method. Re: Re: Sticky Rice Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 I have a bamboo rice paddle, but I also have MANY plastic rice paddles from my rice cooker and my pressure cooker. They came with each. If you aren't worried about scratching the surface of something, a regular soup or oversized spoon will do the same thing. If I didn't receive the rice paddles with the appliances, I wouldn't have bought one separately. Of course, I feel I have too much "stuff" in my kitchen as it is. :::smile::: Lorihttp://lifeontheveganedge.blogspot.com/From: <kareningotham@...> Sent: Sun, January 9, 2011 12:23:28 PMSubject: Re: Re: Sticky Rice Oh, hey! I was looking for links to the Ohsawa pot (lots of folks carrying them these days--I bought mine here but Goldmine used to be the go-to place for all things Ohsawa) and my eye caught mention of something you should pick up--a rice paddle! I've had mine since I bought the pot...it's a good idea to wet it with water before using it: http://www.simply-natural.biz/Rice_Paddle.php . You can buy them in any Japanese or Korean grocery store. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 I doubt I paid much for mine so it turned out to be a small but very worthwhile investment. It's really not what you want for a dry, long-grain rice though--a large spoon is best for such varieties, I think. Re: Re: Sticky Rice Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 You mean there is such a thing as TOO MUCH stuff in a kitchen? Perhaps that is why my "entertainment" center in my living room does NOT contain a TV, but has the more interesting kitchen gadgets displayed on it? My daughter tells me I should convert the big living room into a kitchen, and turn our tiny kitchen into a living room, since I spend all of my time in there and I am CLEARLY overloaded with kitchen stuff! I rather like the idea...From: Lori Ann <dimplesnwinks@...>Subject: Re: Sticky Rice Date: Sunday, January 9, 2011, 2:10 PM I have a bamboo rice paddle, but I also have MANY plastic rice paddles from my rice cooker and my pressure cooker. They came with each. If you aren't worried about scratching the surface of something, a regular soup or oversized spoon will do the same thing. If I didn't receive the rice paddles with the appliances, I wouldn't have bought one separately. Of course, I feel I have too much "stuff" in my kitchen as it is. :::smile::: Lorihttp://lifeontheveganedge.blogspot.com/From: <kareningotham@...> Sent: Sun, January 9, 2011 12:23:28 PMSubject: Re: Re: Sticky Rice Oh, hey! I was looking for links to the Ohsawa pot (lots of folks carrying them these days--I bought mine here but Goldmine used to be the go-to place for all things Ohsawa) and my eye caught mention of something you should pick up--a rice paddle! I've had mine since I bought the pot...it's a good idea to wet it with water before using it: http://www.simply-natural.biz/Rice_Paddle.php . You can buy them in any Japanese or Korean grocery store. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 Now how can there be "too much stuff" in anyone's kitchen?! Seriously, in addition to the "scratching factor" (I just love doing "the scrape" with impunity), I think my paddle does a better job, especially because you can wet it first so that the rice releases quickly. You can of course wet a spoon but it doesn't hold the water as well or absorb the excess (bamboo loves water). Paddles are really handy! They're cheap! (They're also easier to hold than spoons.) Hey, Bren...aren't we running some sort of marketing deal on paddles...maybe a special that's tandem with the peelers we're hawking out of Israel through that third party we don't even know? Re: Re: Sticky Rice Oh, hey! I was looking for links to the Ohsawa pot (lots of folks carrying them these days--I bought mine here but Goldmine used to be the go-to place for all things Ohsawa) and my eye caught mention of something you should pick up--a rice paddle! I've had mine since I bought the pot...it's a good idea to wet it with water before using it: http://www.simply-natural.biz/Rice_Paddle.php . You can buy them in any Japanese or Korean grocery store. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 If we aren't on that bandwagon, -we ought to be! Might be missing out on our millions yet again! I am thinking if we offered rice balls WITH the paddle, we could create a culinary game similar to baseball. Surely the masses will flood us with offers. We can sell the paddles and rice balls all bundled up neatly in a nut milk bag! Hey, Bren...aren't we running some sort of marketing deal on paddles...maybe a special that's tandem with the peelers we're hawking out of Israel through that third party we don't even know? Re: Re: Sticky Rice Oh, hey! I was looking for links to the Ohsawa pot (lots of folks carrying them these days--I bought mine here but Goldmine used to be the go-to place for all things Ohsawa) and my eye caught mention of something you should pick up--a rice paddle! I've had mine since I bought the pot...it's a good idea to wet it with water before using it: http://www.simply-natural.biz/Rice_Paddle.php . You can buy them in any Japanese or Korean grocery store. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 Great idea but with all due respect, I think it would work better and more appropriate as ping pong. Re: Re: Sticky Rice Oh, hey! I was looking for links to the Ohsawa pot (lots of folks carrying them these days--I bought mine here but Goldmine used to be the go-to place for all things Ohsawa) and my eye caught mention of something you should pick up--a rice paddle! I've had mine since I bought the pot...it's a good idea to wet it with water before using it: http://www.simply-natural.biz/Rice_Paddle.php . You can buy them in any Japanese or Korean grocery store. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2011 Report Share Posted January 9, 2011 How right you are "table" tennis. Gives new meaning to playing with your food.From: <kareningotham@...>Subject: Re: Re: Sticky Rice Date: Sunday, January 9, 2011, 2:58 PM Great idea but with all due respect, I think it would work better and more appropriate as ping pong. Re: Re: Sticky Rice Oh, hey! I was looking for links to the Ohsawa pot (lots of folks carrying them these days--I bought mine here but Goldmine used to be the go-to place for all things Ohsawa) and my eye caught mention of something you should pick up--a rice paddle! I've had mine since I bought the pot...it's a good idea to wet it with water before using it: http://www.simply-natural.biz/Rice_Paddle.php . You can buy them in any Japanese or Korean grocery store. Quote Link to comment Share on other sites More sharing options...
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