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
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