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Originally Posted by Soukus
You are not talking about "sticky rice.". Sticky rice is soaked in water for at least 2 hours (overnight is how the natives do it so it's ready to steam in the morning) then steamed in a bamboo basket.
What you want is a more wet or moist rice. Most white grain rice can be boiled to be more wet or clumpy. You just start with more water. My wife just buys what ever is at the local grocery store for rice we boil. Sticky rice we get in 50 lbs bags from the Asian market. You can get boil rice from the Asian market and it may taste better than the stuff that comes in a clear plastic bag at Walmart ot Safeway. Either way it's a matter of how much water you start with that will determine how wet it is when it's ready to eat.
Any white ice at the Asian market can be made into the wet clumps you want.
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Exactly. This is just rice folks! Making rice a little more moist isn't in the same realm as brain surgery or tuning Weber carbs. Exotic rice species not required; just add more water to start off. Experiment a few times and you'll zero in on the qty of water needed to create the rice of your dreams.
However, this rice is overdone:
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Sherwood