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RICE
May 30, 2005 15:14:52 GMT -5
Post by Charity on May 30, 2005 15:14:52 GMT -5
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RICE
Oct 11, 2006 21:45:29 GMT -5
Post by Charity on Oct 11, 2006 21:45:29 GMT -5
Glutinous rice (also called sticky rice, sweet rice, waxy rice, botan rice, mochi rice, and pearl rice) is the main type of rice grown and consumed by the Lao of Laos and Northeast Thailand, areas which are considered to be the primary center of origin and domestication of Asian rice (Oryza sativa L.). It has been cultivated in this area for 4,000 years. An estimated 85% of Lao rice production is of this type. According to legend it has been known in China for at least 2,000 years, and was used as mortar for bricks in the Great Wall of China, as confirmed by chemical tests.[more en.wikipedia.org/wiki/Glutinous_rice
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RICE
Oct 11, 2006 21:49:28 GMT -5
Post by Charity on Oct 11, 2006 21:49:28 GMT -5
White Sticky Rice (Kao Niow) White Sticky Rice (kao niow): Also known as "glutinous" rice or "sweet" rice, this starchy grain is steamed dry after prolonged soaking to yield a sticky, chewy texture. Steamed sticky rice is the staple food of northern and northeastern Thailand, where it replaces the regular steamed rice of the central region. Use medium- to long-grain glutinous rice and not the round short-grain variety for Thai-style meals. Soak the opaque white grains in plenty of water for four hours or more. The grains will absorb water and grow in size. Then drain and steam without any water for about half an hour. For less than two cups of rice, steam in a dry dish on the rack of a stacked steamer; for more than two cups, use the special sticky rice steamer available from Southeast Asian markets – a woven, hat-like bamboo basket that fits over a pot with a collar shaped somewhat like a spittoon. more www.thaifoodandtravel.com/ingredients/stickyr.html
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