Rice
 

Ok, off the points issue here a little, but would like to know what kind of rice is used when you get teriakyi. You know, that sticky, comes out in a glomp fantastic tasting rice.
Thanks-
debbie:s:

It's a short grain Japanese rice, I believe. You can usually find some either in the rice section of your supermarket or in the ethnic section.

You can also use "Goya medium grain rice". I use this one and works fine. Good luck!;)

Hi,

Here on the west coast, Mahatma is a good brand to make sticky rice from.

Lin

I also find that good old Carolina brand rice has a tendency to cook up sticky - I love it. And of course, if you want to spend a fortune, there is arborio rice.

Hi,

I did some research since I saw this question the other day. The sticky rice used in Asian cooking is either a long grain rice or a particular type of short grain rice called "glutinous", which is a bit of a misnomer since rice has no gluten.

Jasmine is also a rice with a little more of a sticky quality to it.

Arborio, while it is also a short grain rice, has different properties from the Aisan variteies. In particular, it's extra starchy, which is what gives a risotto it's creaminess.

Try different brands until you find one that gives you the stickiness you want. Or find an Asian grocery store and try their brands.

Part of what gives Asian rice that extra sticky texture that makes it easy to eat with chopsticks, though, is the technique. I went to a workshop on making sushi once. The teacher had been raised in Japan and she showed us the authentic technique for making sticky rice. There were several steps from rinsing it a particular way, to cooling it a particular way. It was not something you could do in a quick weekday night. But, for a special occasion, it's worth the extra effort.

Lin

it is also called "calrose" rice.