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From: dubinse@aol.com (Dubinse)
Newsgroups: phl.food
Date: 04 Jun 2001 16:30:33 GMT
Organization: AOL http://www.aol.com
Subject: Glutinous rice
Message-ID: <20010604123033.12383.00002564@ng-ba1.aol.com>
Xref: bad-news.newsread.com phl.food:14660

Yesterday we received a bag of glutinous rice as the free gift with our order
at a Washington Avenue Asiatic food supermarket.  There are instructions
on the bag, but they are quite intriguing.

The first instruction is to soak the rice in water for two to ten hours.  There
is a graph showing that the time should be 2 hours in December, 5 hours
in April and 10 hours in August.  Can someone please explain this seasonal
variation in the soaking time and also does the time stay at ten hours 
from August to December? Does it gradually go back to 2 hours ?

The second instruction has a picture of a vessel that looks like an Ehrlenmeyer
flask and the statement, "Add water to steam pot and bring to boil." Is this
"steam pot" a pressure cooker?

The third instruction shows a conical item on the top of the "steam pot" and
the
instruction, "Drain off excess water from rice after soaking and put rice 
into 'HUAT' or equivalent container."

The fourth instruction shown the same apparatus but with a cover as well. The
text is, "Place container 'HUAT' over steam pot and cover with lid. Cook rice
with steam over medium fire for 30 min to 45 min. Place rice in appropriate
container and serve."

Is there a "Western" equivalent of the "HUAT?"  Are there some glutinous
rice recipes for "complete idiots?"

Thanks for your help.
Stephen Dubin VMD
http://www.hometown.aol.com/dubinse
dubinse@aol.com