On 2/28/2011 8:45 AM, sf wrote:
> On Mon, 28 Feb 2011 01:13:59 -1000, > wrote:
>
>>
>> The term "sticky rice" is a meaningless one since it's used for Japan
>> style rice and mochi rice - two different types of rice. Japanese rice
>> is a short grain rice and mochi rice is made of rice that is high in
>> gluten and has a chewy, gooey texture when cooked. It's pretty much a
>> mass of confusion out there. If the rice is described as "sweet" or
>> glutenous rice it's mochi rice. If it's called "Japanese sticky rice" it
>> could be either one. If it's called "Thai sticky rice" it's mochi rice.
>
> Thanks for clearing that up. I have the mochi rice... which I use in
> biko, not mochi. What do you use for Japanese style eating rice?
>

Near as I can tell, the Japanese and Koreans will eat the same rice -
short or medium grain rice that's prepared on the sticky side. The most
popular stuff that's consumed here and on the mainland of this style is
Calrose rice which comes in 20 lb bags.

The Chinese and Thais and probably the Vietnamese prefer a longer grain
rice. This is less sticky and they tend to prepare it "al dente." For
some reason, these tend to come in smaller bags of 5 lb or less.