GGG Ping.
I hate to show my ignorance here, but how does using glutenious rice make it possible for ancient structures to still be standing?
A definition of Glutinous Rice (I think this is from a Thai point of view, not that all such rice is from Thailand)
Characteristics : The consistency of what is commonly called "sticky" rice is derived from two kinds of starch in the kernels, namely amylose and amylopectin. A higher amount of the later increases the sticky texture. Glutinous rice can be easily distinguished from other varieties by its milky colour.
Production :The major production areas for glutinous rice are the upper northern and northeastern regions of Thailand where water is scarce. the best known and best quality variety is called "Sanpathong" which is grown mainly in the north.
Market Facts : Glutinous rice is most widely consumed in the areas where it is grown, as well as by certain communities in Laos and Cambodia.
In addition to direct consumption, it is often used as an ingredient in sweet dishes, snacks and the brewing industry.
However, export of glutinous rice has rapidly increased in the recent years.
Here's one recipe:
Black Glutinous Rice Porridge
(Bubur Pulut Hitam)
300g black glutinous rice
5 litres water
100g castor sugar
100g palm sugar
75g dried longans, rinsed
2 – 3 pandan leaves, knotted
Combine
2 tbsp corn flour
3 tbsp water
thick milk from 1 coconut
1/2 tsp salt
Wash glutinous rice thoroughly and soak in water for several hours.Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy. When rice has reached the desired consistency, add dried longans and pandan leaves.
Add both types of sugar and simmer for a further 10 – 15 minutes over gentle heat. (Never add sugar to the glutinous rice at the start or you’ll have difficulty cooking it.)
Add thickening to the glutinous rice and bring to a boil, then remove from heat.
To serve: Put 2 – 3 tablespoons of thick coconut milk into each bowl of glutinous rice porridge.
Glutinous rice, sticks to your ribs...
Japanese used to use it for detergent, glue, and sealent. Rice paste does a lot of stuff. That's why it is so precious.
Don't know about the use of "sticky rice" for mortar.
Some friends of mine, however, discussed the South Vietnamese penchant for using rice "starch" for fatigues. Apparently it worked quite well, until it rained.
Then, it is said, you damn near got slimed to death.
Anonymous Athenian, upon sampling Sparta's famous black-bean gruel: "I can see why you Spartans aren't afraid to die."
The Chinese must have been the source for my wife's cooking.
I thought only my cooking did that.
Phew...what a relief.
Geez---that gives a new meaning to having food that "sticks to your ribs"!!
The lowest bidder strikes again!
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Wonder how it would work on roads. Something has to be better than the stuff they use now. In Wisconsin the roads are often a mess from buckling during weather changes and lots of pot holes that they are always having to fill in. Much of the time a road will go for years before it is repaired when it needs it. I think it might be a rip off scheme from the construction companies to keep them in constant work while they suck up our tax dollars. Sometimes the lowest bid is not the best idea if it means inferior product is used.
Rice paste glue has numerous uses.. here's a weird one..
Japanese "ninja" would prepare smoke and dust "bombs" by filling eggs with their various powder concoctions..
The hole in the eggs would then be covered with rice paper dipped in rice paste, which would be just as durable as the egg shell itself..
I have also read of rice paste being used in japanese woodworks, such as cabinet work and furniture joints..
Let me guess, they used Fruitcake for the blocks...
Bump.