tag:blogger.com,1999:blog-1896350911891914697.post4397999961166449189..comments2011-11-28T07:19:30.349-05:00Me! In wordshttp://www.blogger.com/profile/07092829965456570645noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1896350911891914697.post-59784394356687109452011-11-28T03:24:07.895-05:002011-11-28T03:24:07.895-05:00Sorry, but I beg to differ. Thai jasmine rice - kai hom mali - is a long-grained variety of rice, and is supposed to be only very slightly sticky (as opposed to basmati, which is not sticky at all). It is by no means a glutinous variety of rice. Moreover, a lack of aroma indicates either a poor grade of jasmine rice, or rice that is so old that it has lost its fragrance. See my less-than-complimentary review of Benjarong here: http://foodtravelbangalore.wordpress.com/2009/07/19/benjarong-gets-thai-food-wrong/<br /><br />Looks like nothing has changed. Sigh.foodtravelbangalorehttp://foodtravelbangalore.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-1896350911891914697.post-65107142677002370132011-11-18T00:38:02.362-05:002011-11-18T00:38:02.362-05:00East asian rice (and Jasmine rice) is *supposed* to be sticky-- people in many or most of these countries eat with chopsticks and it is impossible to eat fluffy rice with chopsticks. I believe though that not all parts of Thailand eat with chopsticks, so not sure whether rice in those parts is supposed to be sticky as well or not.<br /><br />The pieces of crabshell in the food sounds like a bummer..Adityanoreply@blogger.com