Sometimes, I feel like all the brilliant friends I am fortunate to have, but perhaps don't deserve, should be the ones writing this blog. My friend B very recently allowed me to share her Khao Na Gai recipe with you. Then a few weeks ago, my friend L showed me the only way he had been making perfect Thai sticky rice for the past several months. It's done without a steamer.
I've tried this method many times since then, mostly just to prove him a misguided heretic. But in the end, I, too, have willingly joined the cult of splatter guard. And the post I had written and kept in the draft folder on 5 ways to perfectly steam sticky rice has suddenly been rendered obsolete.
Traditionally, Thai/Lao sticky rice is steamed in a cone-shaped woven bamboo basket (to achieve the soft-yet-chewy rice that they eat with their hand, the rice is not cooked in water but with steam), which is used together with a funny-looking aluminum pot, or an aluminum (sometimes stainless steel) multi-tiered/stackable steamer. Both methods work very well and have been used by the Thai people for ages. The equipment itself is also inexpensive and not that hard to find.
However, the problem which some of us have with these traditional steamers is the lack of storage space. The bamboo basket-"spittoon" combo takes up quite a bit of cupboard or pantry space. While this is not necessarily a deal breaker, a uni-tasker that size can elicit resentment. Besides, in order to clean the bamboo basket, you need to soak it for hours to loosen up the sticky rice that has penetrated its every crevice. Then some scrubbing is still needed, followed by thorough drying of the basket on the dish rack to prevent molding since wiping it dry prior to storage just won't do.
The multi-tiered steamer, on the other hand, is not a uni-tasker. But it sure takes up a lot of storage space. To make sticky rice, it also requires either a heat-proof dish or a piece of cheesecloth with which to line the bottom of the steamer. Have you tried to get every single sticky rice kernel off a delicate piece of cheesecloth? My. Goodness.
Sometimes, when I want to make just a cup of sticky rice for myself, the idea of dragging these big things out of the cupboard, putting them together, cleaning them, drying them, and putting them back in the cupboard is enough to make me go, "Ugh." It's like, as the Thai idiom goes, "riding on an elephant just to catch a grasshopper" (ขี่ช้างจับตั๊กแตน).
Ditto with an electric steamer which had been my go-to method of steaming until now. Cleaning all the parts is a pain. But I have no choice. Steaming sticky rice in the microwave is unreliable due to varying wattages, and the method that one person swears by is often frustratingly useless to another.
The collapsible steaming basket may not be taking up much space, but its pitifully short legs result in the rice being much too close to the boiling water causing the bottom parts to turn mushy. Also, since the water level can't be higher than the space between the bottom of the basket and the bottom of the pot, the water often evaporates too soon and needs to be replenished and brought back to a boil periodically, especially if you cook a large amount of rice. That is a pain. Besides, that pole in the middle is just … awkward.
Enter the handsome, sleek uni-tasker-turned-multi-tasker: the splatter guard. Chances are you already have one tucked away somewhere in your pantry. But if you don't, its relatively low prices may convince you to get one. Though wide, a splatter guard is wafer-thin and can wedge itself very easily between the cookie sheets in your cupboard. The pot-splatter guard ensemble is also quick and easy to put together and take apart.
And here's the thing: it works so beautifully. At first, when L explained to me this unusual method, I kept thinking he was talking about a cheapo, MacGyver-ed "steamer" which under-equipped cooks resort to in the absence of a proper steamer. But L went on to rhapsodize the perfectly-cooked sticky rice he'd been getting from this steaming method. He cooks his sticky rice this way not because he doesn't have a steamer; he cooks the rice this way because it yields better results. L had me convinced. And look what I'm writing now.
Not only is the fine mesh perfect for regulating steam from below and eliminating hot spots (or wet spots), it is also ridiculously easy to clean. Sticky rice does not stick to the mesh screen at all. The rice is cooked evenly; the grains remain whole and never turn mushy; all grains cook at the same rate.
Why, oh, why did I not know about this sooner?
its dome shape seems to create an environment wherein sticky rice cooks more evenly.
A tagine phenomenon going on here?
Soak the rice for 2-3 hours (longer if the amount is larger and if your rice is an old crop which has lower moisture content) and drain it.
Place the splatter guard screen on top of the opening of a pot (or a sauté pan with straight sides as shown above) which is smaller than the circumference of the splatter screen.
Fill the pot with water and start boiling it. The space between the water and the screen should be about 3 inches for best results.
Once the water is boiling, adjust the heat so you maintain a gentle, instead of rapid, boil. Place the drained rice on the screen, right in the middle. It's best to keep the rice mound no higher than 2-3 inches to ensure even and quick cooking.
Cover the rice mound with a pot cover that domes up a bit higher than the height of the rice mound. The cover does not have to match the size of the pot opening; as long as it doesn't touch the rice and can sit on the screen, it's fine.
The amount of steaming time depends on the amount of rice (with this method, one cup of raw rice should take 25-30 minutes). It would be good to flip the rice once half way through the steaming to ensure even cooking and prevent the bottom of the rice mound from getting too soggy.
Once the rice is cooked, remove the splatter guard from the water and scrape the rice off the screen. The cooked rice should slide right off.
This method works well with other easy steaming jobs as well. I've made beautiful Thai curried fish custard in banana leaf cups and many other things this way. You can also use a splatter screen to sift flour or play indoor badminton with, swat a fly in the kitchen, and, of course, as a splatter guard.
I kind of resent our rice "spittoon". Really, in the two years I've been with my boyfriend (he's Thai), we have used it exactly once. ONCE! So it takes up a ton of space, we never use it, and our friends constantly try to wear the basket as a hat.
I can't wait to give this method a try. I know there's no getting rid of the unitasker, but at least I won't have to dig it out of storage if I want sticky rice.
Mate, it works like a treat ! Why didn't I think of that ??? Well done !
Great method. Thanks. Just used this splatter guard method for a meal for Japanese and Korean friends and they agreed it was 95% just like their mum's cooking. Rinse any rice very thoroughly, believe it or not, rice is often high in arsenic!
You can also use this method with slight alterations to make sweet sticky rice (ka niew moon).
I also have the bamboo steamer and the big multi-tiered steamer because my mom makes Thai desserts, but whenever we make sticky rice it's always the microwave way.
Just as a warning, it is not a healthy idea to microwave plastic wrap!
Interesting technique, Leela. For me, I always use the rice cooker. The new version can cook sticky rice very well. I don't have to soak the rice before cooking.
You mean the water for steaming not soaking, right? I think that's the case, but wanted to be sure.
I was asking thip water to rice ratio for rice cooker method. However tried your method and it work great. Thanks for the info.
Ah, yes. Sorry, new replies don't show up as replies to older comments on my end. I'm pretty sure when Thip says she cooks sticky rice in a rice cooker, she means she uses the steamer insert set on top of boiling water underneath and that newer rice cookers have this feature. Unlike other kinds of rice, Thai sticky rice is cooked with vapor.
Great tip! I am due for a new basket and have been debating replacing it, but now I might not have to!
An inverted stainless steel bowl would probably work really well for a lid, since most pot lids are not very deep.
u know u could just saute the rice on low heat on oil add water and cover with top for 15 minutes(rice should still look uncooked) then cover again for another 15 mins until rice is ready. this is a much easier and cheaper process than getting all that steampot bamboo ridiculousness stuff.
Akira Honda – Apparently, you've confused Thai/Lao sticky rice with other types of short grain sticky rice. To get a basic understanding of what Thai sticky rice is and how it must be cooked with vapor, read the post and the embedded links.
Hi Leela, may i check ~ is this with normal rice or glutinous rice? Thanks!
Space isn't the main issue for me. It's cleaning. We eat sticky rice fairly often, but I've made it Hubby's task to clean it. He gets annoyed with me when I don't soak the basket immediately after removing the rice.
I'm interested to hear more about Thip's method of cooking it in a rice pot.
Wow…Another use for a splatter guard! I'll have to remember this trick.
I use 2 splatter guards onto top of each other to strain my soymilk, because it creates a quick filter that's easy to clean.
Since you need to flip, or turn, the rice while steaming I would recommend buying two splatter screens, making it easier to flip the rice over onto another screen and then continue cooking. They're at the dollar store…get two! This method works great but the bamboo steamers allow for easier flipping. I never was too skilled at flipping or turning the rice, but now I am…using two splatter screens!
Hmmm. I guess it doesn't hurt to have two splatterguards, but I don't necessarily see the need for that extra one. I've found the flipping part to be completely effortless. At half-way point, the rice has already formed a sticky mass that can be flipped easily in one go with a spatula, unless you make a very large batch (even so …). If the rice kernels are still separate, it's not time to flip yet.
I took an old splatter screen and cut it down to fit in the bamboo steamer. Works great with a Wok.
A couple years ago I googled "how to make sticky rice" and found out it had to be steamed. I checked in my kitchen and found a splatter screen and used it as described in this post. I always found it hard to flip the rice. This is the reason today I googled again "how to make sticky rice" to find a better method and found this post. Two screens! Thanks!
What a great idea – I can't wait to try it. I generally find my splatter guard pretty useless, and it's relegated to the back of the cupboard, but as it takes up so little space (particularly compared to a dedicated rice-cooker!) I'll happily keep it if this works, fab!
sorry for being so dense, but for say one cup of rice 20 minutes??
hugh – No apology necessary. No, jasmine is not the same as sticky/glutinous rice (this post may help). This method works only with sticky rice, but not regular long grain rice.
You could cook long grain rice using this method, but 1. only in a small amount (no more than 3/4 cup raw), 2. in a heatproof container, and 3. with added water (1.5 times the amount of rice). I've never cooked jasmine rice this way as I have a rice cooker. But jasmine rice was steamed in a big steamer that way in many restaurants in Thailand 3-4 decades ago when commercial-sized electric rice cookers weren't so widely available. So based on this, I'd think this method works, though I have never tried.
I really appreciated the input. I am considering buying a splatter guard and now that I see that it has multiple uses, I just might consider buying one.
Besides making rice, covering frying, and using it as a sifter are there any other suggestions for this tool.
Anon – Besides ride, can use it to steam other things as well: broccoli, steamed cupcakes, asparagus, etc. A friend of mine has one with stainless steel handle and she has used it to line a cookie sheet with when she runs out of parchment paper. The fine mesh is naturally nonstick and works almost like a Silpat, so anything chunky, like cookies or bread, that doesn't fall through the holes, can be baked on it and will slide right off of the mesh once cooked. Mine, as seen in the pictures, is a cheapo one that comes with a plastic handle, so it won't work in the oven.
Long ago I used to have friends who made Sticky rice. Remembering it fondly, I have been attempting to prepare my own with limited success.
So when searching the web, I found this article and I had to try it. However, on my first attempt, my rice turned out very sticky. Yes, it would stick in a clump but even more it would stick to my hands!
I will keep experimenting (different rice, different quantity, cooking time, etc.) but is there a most likely reason for the cause of this?
Douglas – Another reader just wrote me about his experience which is the exact opposite of yours, and that is his rice took a long time to cook and wouldn't stick together.
I'm quite positive that his rice is an old crop (lower moisture due to longer storage) and yours is a new crop (higher moisture). When you deal with different brads and different crops like this, it's hard to specify the exact soaking and cooking time. Usually, the first batch is unlikely to turn out exactly as you want it.
If your rice sticks to your hands because they're too soft and wet, you're indeed dealing with a new crop. In this case, reduce the soaking time by half and cook it just until there are no hard bits left in the rice kernels.
But if your rice is fully cooked and not too wet or soft (i.e. the kernels hold their shape), yet sticks to your hands, er, excessively (?), then it's possible that it's an old crop. In this case, either the rice is not cooked long enough or the splatter guard is too high above the water. Some people even say you have to soak old crops overnight for best results. (!!!) I've never soaked my rice, regardless of the moisture content, longer than 5-6 hours. But your mileage may vary.
Leela – thank you for your response, so informative.
When I was growing up in Minnesota, Asian food meant Chow Mein in a can and rice meant Minute Rice, with a bit of butter added so it wouldn't stick together. It used to amaze me to think how dexterous Asians must have to be in order to eat a complete meal with chopsticks, one slippery rice kernel at a time.
Fortunately I have become wiser as I aged. I still remember the seminal moment, seeing people eat at a restaurant in Chinatown, San Francisco. Suddenly, I understood… clumpy rice, little rice bowls to carry the food closer, using chopsticks like a fork instead of a pincer. To my amusement, I even felt some outrage. After my many abortive chopstick attempts, it seemed like cheating!
However, the crop concept is a new aspect for me. I have always considered rice to be a fairly ageless commodity, not a crop, like fruit or potatoes, where freshness and storage noticeably affect taste and cooking. I will definitely try again. But first I think I will buy new rice.
So how can I tell if I am purchasing "new crop" or "old crop"? (and how old is rice before it becomes old crop?) I have your rice label picture in my billfold so I can be sure to find "the right stuff". But here in Minnesota we're at the far, far end of the supply chain for Asian produce so there is no telling how long something has been in the warehouse.
Success – I bought some new crop rice, soaked less, cooked less and it worked! Thank you!
Douglas – As opposed to jasmine rice which almost always has crop information on the bag, glutinous/sticky rice packages infrequently do. It doesn't matter, though. With each new bag, all it takes to figure out the moisture content is a small, sacrificial batch. Once you have a rough idea of what you're dealing with, it's easy. Then it's just a matter of remembering that the longer that bag of rice sits in your pantry, the longer it needs to soak.
This is revolutionary. I avoid sticky rice (making it) like the plague for all of the reasons you mentioned, despite loving it. My splatter guard is silicone with bigger holes, so I am guessing I need a mesh one, but as you say, no biggie space-wise. Thanks!
What a great idea! As an American who's been living in Bangkok for the last 3 1/2 yrs I eat Khao Niao (sometimes spelled Khao Neow) almost daily. Although buying a single serving from a street vendor is only 5 Baht, (about 2 cents) I cook it at home all the time. I was lucky enough to have learned how to cook it from Som, who hails from Isan where Khao Niao is a staple. The only problem is that quite a number of the grains fall through the holes of the aluminum steamer and wasting even a single grain of food isn't the way my mother raised me. So behond the ease of cleanup, this method will prove to end waste which is the reason i will change my Khao Niao cooking modus operandi.
As to the 'stick to your fingers problem', a great trick that my Northeastern Thai friend Som also taught me is to rub your scalp, [assuming one still has hair!] for a few seconds as the oil from ones hair will coat your fingertips and that prevents the rice from sticking. May look a tad weird, but it truly works!
Uhm, unhygienic and off-putting to do the scalp/hair thing.
How about rubbing a little cooking oil on your hands? My mother taught me to stir into the steamed rice oil in which garlic had been lightly browned — the aroma and taste are heavenly!
You rock! This is exactly the cooking tip I needed for my Khao Nieow Ma-muang success. Kop khun maak kha!
Tried this tonight! It was awesome and SO EASY!!
OneWildMango – Thanks for the report!
what would be the difference between thai sticky rice cooked with the splatter guard vs. in my rice cooker? would i need to presoak the rice prior to cooking in the rice cooker as well? do they come out tasting differently?
Sticky rice is supposed to be steamed dry, i.e. unlike jasmine or other long grain rice which is cooked along with the liquid, sticky rice should only be cooked by the vapor from boiling water. So to steam sticky rice in a rice cooker, you can't use the same method you use when cooking other types of rice (add water to the rice, push the button, and wait for it to go 'ding'). That will result in wet, gooey, and pasty sticky rice.
For best result, you need to use the steamer insert that hopefully comes with your rice cooker.
And, yes, you also have to soak the sticky rice beforehand.
This worked out fabulously for me! I don't cook sticky rice very often and so this was the first time it turned out perfectly. My rice was very old (more than a year old) so I soaked it for about 24 hours. For 2.25 cups of glutinous rice, it took about 40 minutes to steam over a large sauté pan with 3″ high sides (I used about 1/2″ of water). And clean up really was so easy. Thank you!!
Anon – Jasmine rice and sticky/glutinous rice (which is what this recipe/method is for) are totally different types of rice. Jasmine needs to be cooked in water. This method won't work with jasmine.
-Use a metal, fine mesh colander that fits over a pot of boiling water. Colander bottom should be above water line by 2-3 inches.
-Cook normally. No cheesecloth required because you can pick up the colander handles and give it a good toss, shake, shimmy … for even cooking.
It essentially looks like the traditional bamboo basket over vase-looking pot, only modernized. Easy to clean and a bit more sanitary than the oil splatter guard.
I'm Vietnamese and I like to make savory rice. I toss in scallion oil, along with other condiments into the rice while it's still in the mesh colander which makes the effort such a breeze. Hope this helps ^_^ !!
Does it work with silicon splatter guard? I have read some reviews that stainless steel splatter guard is not that reliable.
Genevieve – I have no idea. I don't have a silicone splatter guard and nobody has reported back here yet whether that works. Would you like to volunteer? 🙂 People who follow this post will find your report very helpful. Thanks.
Haven't tried this yet, but looks really interesting. I have the spitoon/basket that I use in my Denver house, but my apartment in Bangkok is tiny and my kitchen pretty basic.
A helpful hint if you're steaming sticky rice, regardless of method…for larger batches, instead of a simple mound of rice, stick you finger into the mound of raw, soaked rice and create a doughnut hole of sorts. the steam can penetrate from the center also, helping ensure there's no undercooked grains in the middle. Works great in my basket & should really work well on the spatter guard.
Mike – I never knew that. Thank you for such a great tip!
Cool, thanks for the idea!
Leela, cannot thank you enough for posting this method. I made sticky rice last night and it was delicious! I also used Mike's tip to make a hole in the center of my mound of rice and I think that's a great idea to evenly steam the rice. Making it again tonight and this time i've been soaking the rice in cold water overnight, so i've expecting spectacular results…many many thanks to you and L!
So excited to try this! How long do you steam it? Are we talking 5 minutes or 20? The article didn't specify.
David – The length of time can't be specified because it depends on the amount of rice you're cooking (and how long you soak it for). I'd say, in general, it should take about 15-20 minutes to cook one cup of raw sticky rice which has been soaked 4-5 hours.
I have worked in Laos and continue to make stickyrice once a week at least for the last 5 years. This article is great and it works. Keep the times about the same as how you would cook in a bamboo basket. If your rice is too sticky its overcooked.
Rule of thumb for me is a rice pile about 6 inches in diameter and 5 inches tall, cook 15 mins, flip it over and cook another 15.
My enchantment continues! This is HUGE!! I'm so overstocked with One Trick Pony kitchen things, that I need this recipe!! I love sticky rice, but it's kind of difficult *until now* to do the old fashioned way if you don't have the cone! I'm overjoyed and off to read your other posts!
Wow!!! This was my first time cooking sticky rice and the splatter guard worked like a charm! Used Mike's trick and made a hole in the middle. FABULOUS!
OMGosh! Perfect, translucent single sticky grains that don't stick to my fingers, but stick to one another! I used the spatter guard, and since I was only making a small amount of rice, I used Mike's doughnut technique and steamed it for about 20 minutes. Somewhere I read how to tell if the rice had soaked enough…remove a grain from the water and bite it. It should yield and collapse into a chalky powder. Therefore, my rice is fairly new crop because it only took an hour and a half soaking time. Doesn't matter…what shade of lipstick do you like on your shoes? Bless you for this solution!!!
Fab Idea! I do have a question though…. does one still have to soak the rice first?
Anon – Yes. And, as I've pointed out in the post, the length of time depends on how old your rice is.
If I just go and buy rice at the store, how will I know if it is new or old crop? Also, would this method work to steam dumplings??
Anon – Some brands put that information on the bag; many don't in which case your first batch will be an experiment. I'd soak the rice for two hours with room temp water. If that's enough to yield tender cooked rice, then you've got a new crop. If not, next time, soak the rice longer. Keep in mind, though, that even if you end up with a new crop, after long storage (over 6 months), the new crop will start to behave like an old crop too.
This method works with dumplings.
I'd be most grateful for some guidelines for steaming times for, say, 1 cup and 2 cups of soaked rice. Also some rice brands and style recommendations would be appreciated, thanks.
danny6114 – I'd say 15-20 for one cup soaked rice and ~30 for two cups soaked rice. If it takes longer than this, your raw rice isn't soaked long enough.
My kid has been doing microwave rice for years. I expect it would work for sticky rice as well. The basic formula is this – yu will need to work out times and amount of water depending on your MW and your rice.
1) Put rice in MW safe bowl.
2) And "normal" amount of water.
3) Bring to boil at full power.
4) cut back power to ~50% so that water boils but does not boil over.
5) Continue until done. About the same as steamer time.
BYD – That wouldn't work for Thai sticky rice which needs to be cooked with vapor not water like regular long grain rice. I mean, you can cook sticky rice in water, but it won't result in the kind of sticky rice consumed in Thailand.
Likewise, long grain rice will not cook properly using the traditional sticky rice steamer or this splatter guard method either as it needs to be cooked in water.
This is brilliant. All I need is a spatter guard.
This is brilliant. I've tried all the methods, and usually pull out the basket and spittoon. I'll try it this way next time. I do use the spittoon for steaming other things though, so although it takes up a lot of space, it's not for nothing.
I found a splatter guard at the grocery store across the street. Now I just need to get the sticky rice and give this technique a try. But one question: I don't understand your instruction: "It would be good to flip the rice once half way through the steaming." Can you describe how I might accomplish this?
I love mango and sweet sticky rice, which I've eaten in restaurants but would love to make at home. Is sweet sticky rice a different variety or is it simply regular sticky rice with sweetener added? Could it be cooked the same way?
When partially cooked, sticky rice kernels stick together and form one big lump of rice. You flip it like you do a pancake, with a larger spatula. If you've never cooked sticky rice before, it may be difficult to visualize this. But you'll see once you've got the process going.
I must emphasize that the kind of sticky rice mentioned here (it's the same rice used to make Thai coconut sticky rice and mango) is drastically different and not at all interchangeable with other types of short-grain, "sticky" rice used in European or East Asian cuisines (see this post on what kind of rice is Thai sticky rice?). This is long grain glutinous rice which is not cooked in water but with vapor. If you use the wrong type of sticky rice, this method will fail you.
The rice is not intrinsically sweet, and steamed sticky rice is eaten with savory dishes. To turn it into a dessert such as sweet sticky rice and mango, you need to add sugar to it. See my recipe here.
By the way, white nectarines are very sweet right now here in California and taste awesome as a mango replacement in "mango sticky rice". The americans here should give it a shot!
You can turn the sushi rice into a wetter, more rice pudding-like version. I've linked to the recipe I've written for Serious Eats on my Thai coconut sticky rice post: http://shesimmers.com/2009/03/mango-and-sweet-coconut-sticky-rice.html (scroll down to the bottom).
By the way — and I'm sure you know this already — sushi rice needs to be cooked in water. This splatter guard method onky works for rice that is cooked with vapor, i.e. Thai sticky rice.
No, you'll have to follow a different recipe for a different dish which I've linked to from that post: http://www.seriouseats.com/recipes/2012/04/thai-inspired-coconut-pandan-rice-pudding-wit.html It's the only way to make sushi rice work in this situation, i.e. turning it into a rice pudding dessert.
1st of all, thank you for this wonderful post, I will be trying it in the very near future. 2nd, and the main reason for my reply, is "thank you" for answering just about everyone's questions. You have been very attentive to the comments and in doing so have added another blog post's worth of knowledge to your readers' sticky rice arsenals! That says a lot about you (in a good way, of course). Even though Thai is not a cuisine I am very familiar with, I will probably stick around and catch up on a lot of your posts because of your passion for your subject. God bless you, Leela!
Thanks, Bill. Knowing you've found this helpful makes it all worthwhile.
I tried this out and it worked great! The first try I didn't soak the rice long enough (3 hours). Second try it came out perfect after 10 hours soaking. I am going to make some more tonight, this one has been soaking for 58 when I finally cook it, so I'm a little worried it will be over-soaked…started it soaking saturday but then went out instead. anything I should do to help it come out right?
You're definitely dealing with an old crop, if you have to soak the rice longer than 3 hours. So for this batch, I wouldn't worry about it being over-hydrated. The worst thing that could happen is that some of the kernels are broken. Simply steam the rice as usual, be careful not to stir or move it around too much, and be more mindful of the cooking time — it may not need to be cooked that long.
I am really nutrition conscious so I love to make fresh Asian food and have always wanted to make sticky rice. So today, I thought to look up how to make it. This is the first Google result I looked at and am extremely anxious to try this method. When I saw that it was a splatter screen to be used, I said to myself "I have one of those". My question is this, what is the best rice to use. I know what I have is old… so I'll need to get more. Thanks for any feedback.
Rich, as long as it's Thai sticky rice (and absolutely nothing else), this method will work for you — doesn't matter if your rice is old or new. First step, therefore, is to make sure that what you have indeed Thai sticky rice which is cooked with vapor not in water like other types of rice. Different types of short grain Japanese, Korean, Chinese rice is also generally called "sticky rice," but those are not in view here.
This is a revelation to me as I thought the long soak time was for sushi rice not sticky rice. I have a splatter guard and will give this a go. Bye.
I'm so glad I ran across this blog in my search of cooking sticky rice. I am definately going to try the spatter guard method. I'm wondering if a glass bowl dome cover will work instead of stainless steel?
I'm interested in making Vietnamese sticky rice, do you have any recommendation as to what type of rice would work best? You've mentioned sticky rice & glutinious rice in the blog are these two in the same? Will Japnese sweet rice work?
There is no substitute for this. Short grain Japanese (Korean, Italian, Chinese, etc.) rice is different, needs to be cooked in water instead of vapor, and is never used in traditional Thai cooking or referred to by the Thai as sticky rice.
I would worry about the weight of the glass bowl.
the best tip i have ever read on here. it worked very very well and i am so relieved. i always worried about how am i going to steam this time. tried many ways and this is the best. try it everyone.
Thank you for sharing this wonderful method for fixing sticky rice! I had forgotten why I quit making sticky rice until you reminded me of the chore of washing the rice off the bamboo — even when I used a cheesecloth between the rice and bamboo — and I NEVER want to eat or drink ANYTHING from a microwave. There is a very good reason they are outlawed in Russia. If you care about the health of yourself or your family, use it for storage but never turn it on again!
Hi there Leela! I'm making fermented sticky rice wine with short grain sticky rice, I suppose its Chinese? And the recipe I'm looking at says to steam it in a rice steamer of which I of course have none just like most of us here and I'm wondering what your thoughts are on steaming it either your way or some other genius contraption you might have in mind. Thanks a bunch in advance!
Jasmine, I have made the Southeast Asian version of fermented sticky rice many, many times by steaming my sticky rice this way. It can be done. Go for it.
I also have a pan which is less than straight at the edges, how much does that matter??
As long as the splatter guard can rest on it and you keep the diameter of the rice mound smaller than that of the bottom of the pan, you're fine.
Thanks for the informative post. Just what I needed for my current culinary explorations.
Made me giggle since my husband also calls it a "spittoon". I placed cheesecloth inside the basket to ease the cleanup, sprayed it with non-stick also. Will be making next batch using the splatter guard method. Great work-around.
Really late to the party but this method worked FANTASTIC! Just as good as the local Thai restaurant if I do say so myself. Thanks for the tip.
I don't get why some people have a hard time flipping the rice. I don't find it to be difficult at all. It's just a couple of flips with a spatula. I wouldn't want people to feel like they HAVE to buy two splatter guards in order for this method to work for them. Some of us (quite a few if you read the older comments) don't need to do that.
How long do you steam for? It only says time varies but gives no time for the amount above.
I didn't give the time, because I didn't specify the amount of rice either. I don't remember exactly how much rice I used to make that batch, but I think it was about one cup of raw rice. I think it took about 15-20 minutes.
Oh my, I did no research before soaking my glutinous rice and boiling it in a pot as it got wetter and mushier and horrible. Utter despair.
I then decided to steam it using the regular bamboo steamer which you put dim sum in (random I know but its all I had at home). I put that over a pot of boiling water, popped the lid on and I had PERFECT sticky rice.
I must admit, a few did fall through the rather large holes but now that I have discovered this method, I'm off to buy a splatter guard. I love sticky rice and thai food.
Hi. I'm wondering if anyone has tried using the spatter screen for making fresh rice noodles? I've been struggling with learning to make these, and this seems like it could work well if the holes on the screen weren't too large.
Tonight I made sticky rice, steamed inside a pressure cooker. It was the best sticky rice I made so far. Usually I steam mine in an electric steamer. Often the bottom is wet and the top dry…this time the grains were translucent not wet but perfectly cooked, I don't know if it a perfect sticky rice to Thai standards but it tasted very good to me. Since not all pressure cookers are created equal, for anybody interested I'll say that I used a Kuhn Rikon, with at least 1 Liter water inside and the rice was in a terrine mold, uncovered on top of a trivet. And I have an induction hob, so it goes into pressure very quickly. 10 minutes total, since it went into pressure.
That's interesting, Francesca. I'll have to try that method.
Discovered your site today – GREAT idea using splatter guard!
Has anyone thought of maybe cutting out a circle from the guard to fit inside a regular american-style steam double-pot? I'm thinking my small 3-tier steamer from Aldi's might work with that addition to keep the rice from falling thru the extra-large holes.
I've read most of the posts and haven't seen an answer to my question.
I'm soaking my rice now and plan to cook it shortly. Went to the store thsi morning and bought the only splatter screen they had. It had an odor adsorbing filter. They describe it as acarbon filter. It looks like to screens with the carbon filter in the middle. Any thoughts on this? I'm anxious to try it so hope there is some positive thoughts but somehow I'm not thinkings it's the best idea.
I thought I share my method of cooking the sticky rice here.
I have been using the rice cooker to cook my sticky rice for a long time now.
I cook it get the same way as I do with the jasmine rice, except that I use a ratio of 1:1 for the water and rice instead of the 3:2 for jasmine rice. I don't even bother with soaking the rice first but if you do it does make it tastes a little bit sweeter.
Have you heard of steam oven? I think its quite new. I'm not quite sure. I live in Asia so such hi tech cooking gadger may not apply much fr us but I have been wondering if you can make sticky rice/glutanious rice in there or any form of traditional asian (malay/chinese/thai/etc) recipes that requires steaming via using bamboo/metal steamers.
nuri – Yes, I have heard of it. But since I don't have one, or know anyone who does, I don't know if it works with Thai sticky rice. Interesting, though, and I'm curious to find out.
I saw in you tube of cooking rice using steam oven. But its an commercial oven for restaurants/business. Coz its huge. They just put the rice and water and steam it in a rectangular deep dish pan. Asia have many food/desserts recipes that uses steaming method. So its a pity that althou they(the europens/westerners to invented steam oven) say can cook grains in steam oven, they couldn't show how to cook the variety of asian desserts.
I am so happy to say that I used L's splatter guard technique to make long sweet rice AND IT WORKED LIKE A CHARM!!! I only bought the rice because I saw a sweet little ol' gal buy it. When I got home and looked up the type of rice I was worried I'd be stuck with no way to cook it. Thanks so much for sharing L's cooking method.
I've tried to make the sticky rice with the splatter guard method.
I put in 1 cup of sticky rice and made sure there's 3 inches between the water and the splatter guard.
The mound is no higher than 3 inches too.
While cooking it for around 5 minutes, I thought it was done because I lifted the bowl to check the progress.
It tastes hard, and not sticky. Nothing like the sticky rice I had in Thailand.
What am I doing wrong? Maybe I didnt let the sticky rice cook long enough? Or maybe was it too short?
Joe – The splatter guard method instructions suggest at least 25 minutes for one cup of rice. The instructions on the mango-sticky rice recipe also explain in detail on how to tell when the rice is ready. There's nothing that says remove the rice from heat after 5 minutes. Try again.
Leela, thanks for pointing it out. I didnt read carefully and being a first time cook…well I never cook anything of significant like this except normal rice or instant noodles.
I remember my aunt cook sticky rice with a stack of steamers…it was very time consuming. After cooking it she pour coconut milk and over it then sprinkle nuts…im not sure whats the name of these nuts. They are small and black. I guess different style because i ate sticky rice in krungthep and they dont use nuts.
This is such in innovative, easy and cheap way to make sticky rice. I've loved sticky rice for years, but making it was just too complicated and time consuming. I'm so glad I came across this website. First try out of the gate and it was a huge success! I've made it about a half dozen times since and it always works…….I'll never have to order it at restaurants again and I can now eat until my heart is content. Thank you, thank you, thank you!!!
This is fantastic information. I love sticky rice, but always hated the bamboo cone coated with "sticky rice"..usually threw the cone out after 2-3 uses and got a new one. Only down side will likely be the weight I gain from eating tons of sticky rice. Thanks. New to the site and have tried a couple of recipes which turned out perfect.
Your way is definitely what we would of done if we didn't have a pressure cooker already. The original method as stated earlier takes up so much room.
Having tried the method suggested here without success, I came up with what I think is an easier, foolproof way to cook the sticky rice. For 2 restaurant-sized bowl servings, use slightly less than 1 cup Thai sticky rice. Rinse thoroughly then soak overnight in twice as much water by volume than the rice. Drain water from rice in a sieve, then place rice in a 2-quart microwave safe covered dish of glass, ceramic or Pyrex. Add three quarters cup of water and cover dish. Microwave on high for 5 minutes, then microwave on Power Level 4 for 12 minutes. Allow rice to sit in covered dish for 5-10 minutes after removing from microwave. Makes a lovely, moist sticky rice with minimal utensils and no hassle.
I am a big fan of mango sticky rice and have always dreaded making the rice portion. It has always been a mystery and short of buying the bamboo steamer cone contraption, I felt like it was undoable. I used to steam the rice wrapped in cheesecloth, in a steam basket and it worked very well but like you said, it was a pain to clean and you had to keep throwing away the cloths.
When I came across this solution, I was very impressed at it's ingenuity. I tried it twice this week and both times resulted in very mediocre results. I think the only thing I could have improved on is to get a different sized pot and metal bowl. You want them to be as close in diameter as possible to trap as much steam as possible. This is more challenging, for me, because my splatter guard has three ridges which act as stands so when you put the guard on your counter, oil doesn't immediately spread all over it.
The upside is it sort of works and yes, it's very easy to get the rice off and clean the screen. I wonder if could get a piece of cheap food-save mesh material that i can just put in a steamer basket and have the rice sit on to of that?
– I wanted to steam the rice as it is supposed to be.
– I thought the splatter guard was an awesome idea, but still needed the proper hardware to match, to make the steam and cover.
The steam basket has holes which would let the rice fall through, but here comes the splat guard: I got one of those, cut the handle off and I will use the round mesh grill as a liner to the steam basket. My sticky rice will be contained in the basket and properly steamed, everything goes in the dishwasher, and I can use my rice cooker for other rices too.
i m on my way to get a splatter guard now…..
This worked excellent for me. Just wanted to mention, have caution checking the rice when lifting the bowl. I burned my hand pretty bad when a big puff of steam escaped.
This is genius! I just did it and it totally worked, and not a single kernel stuck. Mind BLOWN.
Hi, thanks so much for this recipe, it comes out perfectly every time.
One question; I've seen black glutinous rice in the shop, would it cook this way too?
Nia – Yes it does, but the process takes too long. Not my preferred method.
Online, I accidentally bought both red and white sweet rice. It was for a recipe which asked to boil the glutinous rice by absorption. I only tried the white rice but it comes out as glug. I shall try with the splatter guard. Thanks for the tip.
Can I cook red sweet rice as you say above for white sweet rice?
rice is new or old when I buy it ?
Lori – You can't unless it says so on the package. The first batch will always be an experiment in terms of how long to soak it. I'd say 3-4 hours should be safe.


The Thornton ancient family history was found in the irishsurnames.com archives. Thornton is a locational name from Bradford, in Yorkshire, and the lands of Thornton in the Mearns. This name is of Anglo-Celtic origin and is found throughout England, Ireland, Scotland and Wales. It is found in many mediaeval manuscripts in these countries. Examples of such are a Roger de Thorntone, County Cambridgeshire, who was recorded in the 'Hundred Rolls', England, in the year 1273. A George Thorneton and Johanna Alondon were granted a marriage license, in London in the year 1570. In Scotland an early record of the name refers to a Laurence de Thorneton, who was witness to a deed by Henry, Abbot of Arbroath, in the year 1204. A John of Thornton was Burgess of Montrose in the year 1296. In Ireland a Matthew Thornton, 1714-1803, was a signatory of the American Declaration of Independence, he being a medical doctor from the North of Ireland. Some Thorntons in Ulster Province in Ireland were introduced by settlers from England and Scotland during the seventeenth century. Thornton has also been used as a variant of several Gaelic names including Drennan, Skehan, Meenagh and Tarrant. The Thornton family crest (or coat of arms) came into existence many centuries ago. The process of creating these coats of arms began as early as the eleventh century although a form of Proto-Heraldry may have existed in some countries prior to this, including Ireland. The new more formalized art of Heraldry made it possible for families and even individual family members to have their very own family crest, coat of arms, including Thornton descendants.


Rich look attire to give your a right choice for any party or function. this Dark Grey Color Silk Heavy Embroidery Traditional Saree is adding the pretty glamorous showing the sense of cute and graceful. beautified with heavy embroidery with stone work all synchronized effectively with the pattern and style and design of the dress.


This tune was written for the character Freckles. Miles Luna and Nico spent a few hours at the office on the Monday following RTX in 2013. They fired up Halo 4, and got a general tempo from the walking animation of a Mantis. The machine sounds come from Jay Faircloth's old workplace which had lots of cool printing machinery and which Nico recorded. The whistling at the end is courtesy of Miles.


text:
Bucks Beat Bulls Under Interim Coach
Milwaukee 104, Chicago 96
Published at 9:50 pm on January 9, 2013
Brandon Jennings scored 20 of his 35 points in the third quarter and the Milwaukee Bucks beat the Chicago Bulls 104-96 on Wednesday night for their second consecutive victory under interim coach Jim Boylan.
Mike Dunleavy had 16 points and Monta Ellis finished with 14 for Milwaukee, which made 10 of 22 3-point attempts. Larry Sanders grabbed 12 rebounds and blocked seven shots.
Carlos Boozer had 22 points and 11 rebounds for the Bulls, who have dropped their last two games against Milwaukee at the United Center. The Bulls blew a 27-point lead in the third quarter as Milwaukee snapped a nine-game losing streak against Chicago with a 93-92 victory on Nov. 26.
MLB 6 hours ago
Chicago Bulls 11 hours ago
Antetokounmpo has Triple-Double as Bucks Down Bulls 111-98
Boozer has recorded a double-double in six consecutive games while playing some of his best basketball in three seasons with the Bulls. It's the best such streak for Chicago since Joakim Noah also had a double-double in six straight games in 2009.
The Bucks parted ways with Scott Skiles on Monday in what was called a mutual decision, and turned to his top assistant for at least the rest of the season. Boylan also served as an interim coach in Chicago when Skiles was let go during the 2007-08 season.
"It's funny, the first two games I'm gonna be coaching against teams I've been with," Boylan said before the game. "I've thought about it and I said 'I've been with a lot of teams, so it really doesn't mean all that much.'"
Boylan had to like what he got from his team against Chicago, especially what Jennings did in the third. The speedy point guard went 7 for 13 in the period, connecting on 4 of 7 from long range.
Jennings added a key floater in the fourth as the Bucks won for only the seventh time in their last 27 games against the Bulls.
Nate Robinson scored 19 points and Luol Deng added 18 for Chicago, which was seeking a season-best fourth consecutive victory.
Robinson got the start in place of Kirk Hinrich, who was sidelined with a right elbow injury. It was the fifth start of the season for the streaky guard, who made three 3-pointers and scored 13 points in the first quarter to help Chicago grab a 33-23 lead after one.
The Bulls still held a 10-point lead in the final seconds of the first half when Jennings connected from long range, slicing Chicago's advantage to 57-50 at the break.

redpajama_set_name: RedPajamaCommonCrawl


text:
Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeye's fast food restaurant on Google Maps.
• "My wife: You need to do more chores around the house. Me: Can we change the subject?" (joke) (1/19)
• "What do judges like to snack on?"/"Trial mix." (1/19)
• "My wife told me I've grown as a person. Her actual words were, 'You've gotten fat'" (1/19)
• "What do juries eat when on break?"/"Trial mix." (1/19)
• "Due to travel restrictions, this year the United States had to organize the coup at home" (1/19)
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Above, Big Apple Corner at 54th Street and Broadway in Manhattan. Google Maps.
Above, John J. Fitz Gerald, from the Aug. 15, 1931, Binghamton (NY) Press, pg. 14.
Listen to Robert Emmerich introduce "The Big Apple," a hit song from 1937. Music written by Bob and performed by Tommy Dorsey's Clambake Seven with Bob on piano. Lyrics written by Buddy Bernier and sung by Edythe Wright. Audio provided by Dorothy Emmerich.
Also listen to a 1937 "The Big Apple" song by Ozzie Nelson and his Orchestra. See a 1929 photo of John J. Fitz Gerald and a 1931 photo of John J. Fitz Gerald.
This site is edited by Barry Popik.
Entry from September 04, 2005
Forty-Ninth State
Before the United States had 50 states (and before the "51st state" idea for New York City), there were 48 states and the "49th state" idea.
This idea has been proposed both for New York City and for just Manhattan.
22 February 1921, New York Times, pg. 2:
WANTS STATE OF MANHATTAN
Senator Cotillo Cites Transit Bill in
Demand on Congress
ALBANY, Feb. 21. - Senator Cotillo of New York City wants Congress to create a forty-ninth State - the State of Manhattan, with all territory within the city of New York included. In a concurrent resolution introduced tonight, Senator Cotillo asked the Legislature to memorialize Congress to take the necessary action. Similar bills in former years have reached the scrap heap quickly.
October 1921, Current Opinion, pg. 429:
The State of Manhattan
A PROPOSITION is being urged to create a new, forty-ninth, state of the Union.
This state would include New York City, Long Island, Westchester and contiguous parts of New Jersey, and would have a larger area than Rhode Island or Delaware.
It would have a population of about 8 millions, nearly equaling the great state of Pennsylvania.
It would be the center of the greatest wealth in the United States, indeed in the world.
23 May 1942, New York Times, pg. 15:
Calls City "the 49th State"
"Mindful of the fact that New York City, at the insistence of the Mayor, is set up as a forty-ninth State in the civilian defense program, but also mindful that you, as Governor, have a duty to all citizens of the State, even those who find themselves in 'No Man's Land,' the forty-ninth State, I believe the time has come for you to take official notice of the impasse that exists between Mayor La Guardia and President Roosevelt's Office of Civilian Defense," Kennedy said.
(Representative Martin J. Kennedy, Democrat of New York - ed.)
6 June 1951, New York Times, pg. 33:
CITY'S "SECESSION"
IS THREAT TO STATE
A threat that New York City, angered at its "shabby" financial treatment by the state, would seek to secede from New York State and become "the forty-ninth state of the Union" was hurled at Governor Dewey yesterday by Acting Majority Leader Charles E. Keegan in the City Council.
Posted by Barry Popik
Nicknames/Slogans • (0) Comments • Sunday, September 04, 2005 • Permalink


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A state cannot place a burden on a lawful taxing power of the United states, nor can it place a burden upon the person paying a tax to the United States solely because of such payment and without reference to the doing by such person of any act within the state and subject to its regulating authority.
A state cannot so exert its police power as to directly hamper or destroy a lawful authority of the United States.
A state statute requiring the holder of a federal liquor license to perform duties in conflict with the requirement of the federal statute is an exercise of power repugnant to the Constitution, and cannot be enforced, and so held as to c. 189, General Laws of North Dakota, 1907, requiring the holder of such a license to file and publish a copy thereof.
Quaere whether the payment to the United States of the special liquor tax and taking a receipt therefor creates a prima facie presumption that the person holding the receipt is engaged in the liquor business.
The facts, which involve the constitutionality of a statute of North Dakota, are stated in the opinion.
to register with the collector of the district "his name or style, place of residence, trade or business, and the place where such trade or business is to be carried on." In addition, Rev.Stat. § 3239, as amended by the Act of February 27, 1877, c. 69, 19 Stat. 240, requires every person engaging in any business made liable to a special tax, except tobacco peddlers, to place and keep conspicuously in his establishment or place of business all stamps denoting the payment of said special tax, and penalties are affixed for noncompliance. So also anyone carrying on a business made liable to a special tax without payment of the tax is subject to fine and imprisonment under § 16 of the act of 1875.
By other sections of the Revised Statutes, it is provided as follows.
"SEC. 3240. Each collector of internal revenue shall, under regulations of the Commissioner of Internal Revenue, place and keep conspicuously in his office for public inspection an alphabetical list of the names of all persons who shall have paid special taxes within his district, and shall state thereon the time, place, and business for which such special taxes have been paid."
"SEC. 3243. The payment of any tax imposed by the internal revenue laws for carrying on any trade or business shall not be held to exempt any person from any penalty or punishment provided by the laws of any state for carrying on the same within such state, or in any manner to authorize the commencement or continuance of such trade or business contrary to the laws of such state, or in places prohibited by municipal law; nor shall the payment of any such tax be held to prohibit any state from placing a duty or tax on the same trade or business, for state or other purposes."
States upon the business of selling distilled, malted, and fermented liquor. Briefly, the law provides as follows: a notice of the particulars contained in the receipt or license, and other details respecting the place where the tax receipt or license is posted, etc., is required to be made for three weeks in official newspapers, and the fees for publication are declared to be the same "as allowed by law for the publication of other legal notices." The holder of the receipt or license is also required to place and keep posted at all times, with the government tax receipts or license, an affidavit of the fact of publication and the obtaining of such license, etc., together with a copy of the notices or advertisements. A duly authenticated copy of the tax receipt or license is required to be filed with a named official, to whom a ten-dollar filing fee is to be paid, and such official is required to publish, in certain official newspapers, the first week in each month, a list of all such tax receipts or licenses filed during the previous month, such notice to be published one week in each newspaper.
Upon complaint made before a committing magistrate for the County of Grand Forks, State of North Dakota, R. E. Flaherty, by the name of R. C. Flarty, was held to answer upon a charge of neglecting to register and publish a government receipt for the payment of an internal revenue tax on the business of a retail dealer in malt liquors. Having been committed to the custody of the sheriff, Flaherty unsuccessfully made application for a writ of habeas corpus to a judge of the state district court. Afterwards, a similar application was made to the supreme court of the state, and the writ was granted by that court, but, upon hearing, the writ was quashed. 16 N.D. 347. This writ of error was thereupon prosecuted.
The detention complained of was asserted to be illegal upon the ground that the law upon which the prosecution was based was repugnant to the state and federal Constitutions. We, of course, have to deal solely with the claim of alleged repugnancy to the Constitution of the United States.
"The argument of petitioner's counsel, to the effect that the act applies only to those persons who have complied with the federal statute with reference to posting the receipts for the payment of such tax is, we think, unsound. While section 2 of the act, when given a literal construction, and without considering the other portions of the act, would appear to sustain petitioner's contention in this respect, we think it apparent that, when the whole act is construed together, the legislative intent that the same shall apply to all who have paid the federal tax is apparent, and such intent must be given effect."
"Such is not the scope nor intent of the act as we construe it, but, on the contrary, the obvious purpose sought to be accomplished by its enactment was to furnish knowledge to the public and all concerned of the fact that the persons who have paid such tax to the government are or may become engaged in the business of selling intoxicating liquors contrary to the laws of this state. Its purpose, in other words, was solely to furnish knowledge to aid in the enforcement of our statute against the unlawful traffic in intoxicating liquors."
"The legislature, in enacting this law, merely did what it had the unquestioned right to do under the police power of the state. Such power is very broad, and is limited only by the Constitution and laws of the United States and the Constitution of this state. That the legislature has the right, within the police power of the state, to provide that the possession of an internal revenue tax receipt for the payment of the government tax upon the occupation of retail dealer in fermented and distilled liquors shall constitute prima facie evidence that the possessor is violating or has violated the prohibition law of this state is too well settled to admit of serious doubt. 23 Cyc. 255, and cases cited. Yet such a law is no less free from the objection urged by petitioner's counsel than is the act in question. If such a law is constitutional, then why cannot the legislature also enact a law making it a public offense for any citizen of the state to procure such a receipt, and neglect or refuse to furnish a public record thereof, and to give the most complete publicity to the fact of its issuance? Such a law would certainly have a tendency to aid in the better enforcement of the law against such illegal traffic, and we are aware of no provision, either in the federal Constitution or statutes, or in the Constitution of the state, which directly or impliedly prohibits such legislation."
the Constitution of the United States, and to be but a lawful exercise of the police power of the state to regulate the traffic in liquor within the state.
The errors assigned insist that the statute, as thus construed, is repugnant to the Constitution of the United States, first because, under the guise of the exertion of the police power of the state, the law really imposes a burden directly upon the exertion by the government of the United States of its lawful power of taxation, and because, even if this be not the case, the conditions and requirements of the statute are so in conflict with the act of Congress concerning the payment of the tax and the issuance of the receipt as to amount to a direct burden upon the constitutional power of Congress to tax.
The propositions, which are in substance one and the same, we think are well founded. Under the construction placed upon the statute by the court below, we see no escape from the conclusion that it immediately and directly places a burden upon the lawful taxing power of the United States, or, what is equivalent thereto, places the burden upon the person who pays the United States tax, solely because of the payment of such tax, and wholly without reference to the doing by the person of any act within the state which is subject to the regulating authority of the state. That the attempted exertion of such a power is repugnant to the Constitution of the United States is so elementary as to require nothing but statement. We place in the margin, [Footnote 2] however, a few or the numerous cases in which the principle has been announced or recognized.
government of the United States is at the mercy of state legislation."
"Moreover, it scarcely seems necessary to look beyond the Constitution itself for a decisive reply to the question we are now considering. The eight section of the first article declares that"
"the Congress shall have power to lay and collect taxes, duties, imposts, and excises . . . , but all duties, imposts, and excises shall be uniform throughout the United States."
"The power to impose and collect the public burthens is here given in terms as absolute as the language affords. The provision exacting uniformity throughout the United States itself imports a system of assessment and collection under the exclusive control of the general government. And both the grant of the power and its limitation are wholly inconsistent with the proposition that the states can by legislation interfere with the assessment of federal taxes, or set up a limitation of time within which they must be collected."
Undoubtedly, as suggested by the court below, there are decisions of state courts holding that, in a proceeding to enforce a penalty or to punish for a violation of a state law as to the sale of liquor, the payment of the special United States tax and taking of a receipt therefor by the defendant may be offered in evidence, and creates a prima facie presumption that the person paying the tax and holding the receipt was engaged in the business of selling liquor. Without in anywise intimating an opinion as to the soundness of the decisions thus referred to, and assuming only for the purpose of the argument their correctness, we yet fail to see how in any respect they can be considered persuasive as to the compatibility of the statute here under consideration with the Constitution of the United States.
direct burden upon the taxing power of the government of the United States. In the cases relied upon it, was but held that certain state statutes regulating the sale within a state of patent rights or patented articles were valid because but a reasonable exertion of the police powers of the state over acts done in the state, and were hence not inconsistent with the legislation of Congress over the subject. But that, as we have stated, is not the character of the legislation here involved. Indeed, testing the provision of the law under consideration by the criterion of reasonableness which was applied in the cases relied upon, it becomes manifest that the act here in question is directly antagonistic to the legislation of Congress concerning the subject with which the state statute deals, since that statute adds onerous burdens and conditions in addition to those for which the act of Congress provides, and which burdens are therefore inconsistent with the paramount right of Congress to exert, within the limits of the Constitution, an untrammeled power of taxation.
THE CHIEF JUSTICE, MR. JUSTICE McKENNA, and MR. JUSTICE HOLMES dissent.
"An Act Providing for the Publication and Registration of Special Tax Receipts or Licenses from the government of the United States to Sell Distilled, Malt, and Fermented Liquors, Issued to Persons in North Dakota, the Payment and Collection of Registration Fees and Publication Fees, Regulating the Posting and Exhibiting of Such Tax Receipts of Licenses, Prescribing the Duties of Officials and Owners and Lessors of Property in Relation Thereto, Prescribing Penalties for Failure to Perform the Duties Prescribed, and Other Regulations Pertaining to the Sale of Intoxicating Liquors."
"Be it enacted by the Legislative Assembly of the North Dakota:"
"SEC. 1. Liquor License. Tax Receipt Must Be Registered. -- Every receipt, stamp, or license showing payment of the special tax levied under the laws of the United States upon the business of selling distilled, malt, or fermented liquor, issued to or held by any person, firm, or corporation in this state, shall be registered and published as in this act required."
"SEC. 2. Notice to Be Published. Contains What. -- Immediately upon posting or displaying the special tax receipt or license mentioned in said § 1 of this act, as required under government regulations, it shall be the duty of the person in whose name such tax receipt or license is issued to cause to be published for three successive weeks in the official newspaper of the county, and for the same period in the official newspaper of the city, within an incorporated city, a notice which shall contain the following information: name of person to whom the government tax receipt or license is issued; date of special tax receipt or license; description of property where said tax receipt or license is posted, and, if within an incorporated city, the number of the lot and block and street number, and setting forth specifically the room, building, or place where said tax receipt or license is posted; the name of the owner and the name of the lessor of the property in which said tax receipt or license is posted. Upon discontinuance of business or removal of the special tax receipt or license mentioned in section one of this act to another building or place, a similar notice containing the information prescribed in this section shall be published in the same manner prescribed herein, and setting forth further the fact of removal, giving date and description of place to which such removal is made as fully as in the original notice."
"SEC. 3. Copy of Receipt Filed with Auditor. -- It shall be the further duty of any person to whom a tax receipt or license from the government of the United States is issued, as mentioned in section one of this act, to file a duly authenticated copy of the same before or immediately upon posting, if in an incorporated city with the city auditor, otherwise with the county auditor of the county, and pay a fee for the filing thereof of ten dollars which fee shall be turned into the general fund of the city of county, as the case may be."
"SEC. 4. Auditor Published List of Licenses -- The city auditor, if in an incorporated city, or county auditor, if not within an incorporated city, shall be required to publish in the official newspaper of the city and each of the official newspapers of the county, the first week in each month, a list of all such tax receipts or licenses filed during the previous month, such notice to be published one week in each newspaper."
"SEC. 5. Fees for Publication. Copy Posted. -- The fee for publication of notices required under this act shall be the same as allowed by law for publication of other legal notices, and the publisher may require the fee for such publication to be paid in advance. Upon the expiration of the publication required by this act, the publisher or manager of the newspaper in which said notice is published shall make an affidavit of publication, with a copy of the advertisement attached thereto, together with the copy of notice or advertisement referred to herein, shall be posted and remain posted at all times with the tax receipt or license referred to in section one of this act."
"SEC. 6. Owner of Premises Must Publish, When. Penalty for Failure. -- In case the person to whom the tax receipt or license referred to in section one of this act shall be issued shall fail to cause to be published the notice required by this act, it shall be the duty of the owner or lessor of the premises whereon or wherein the tax receipt or license from the government of the United States referred to in section one of this act shall be posted, to cause such advertisement to be published as in this act required, and if such owner or lessor shall knowingly fail to do so, he shall be guilty of a misdemeanor."
"SEC. 7. Duty of officers. -- It shall be the duty of every sheriff, deputy sheriff, constable, mayor, marshal, police judge, and police officer of any city or town having knowledge of any violation of the provisions of this act to notify the state's attorney of the fact of such violation, and to furnish him the names of any witnesses within his knowledge by whom such violation can be proven. If any such officer shall fail to comply with the provisions of this section, he shall be guilty of a misdemeanor, and, upon conviction, in addition to the punishment therefor prescribed by law, shall forfeit his office. For failure or neglect of official duty in the enforcement of this act, any of the city or county officers herein referred to may be removed by civil action."
"SEC. 8. Duty of County Auditor. -- It shall be the duty of the county auditor of each county to apply to the internal revenue department of the government of the United States the first week in each month for a list of all special tax receipts or licenses mentioned in section one of this act, issued to persons within his county, naming the persons, date, and places, and the same shall be immediately published one week in each of the official newspapers of the county and city. The cost of procuring such information, upon filing of a duly verified voucher, shall be paid by the county as other county expenses are paid."
"SEC. 9. Penalty. -- Failure on the part of any person to comply with the provisions of this act shall constitute a misdemeanor."
"SEC. 10. Emergency. -- Whereas, it is desirable that the publicity required by this act shall begin as soon as possible, an emergency exists, and this act shall be in force from and after its passage and approval."
M'Culloch v. Maryland, 4 Wheat. 405, 17 U. S. 406, 17 U. S. 436; Gibbons v. Ogden, 9 Wheat. 1, 22 U. S. 210; Osborn v. Bank of United States, 9 Wheat. 738; Brown v. Maryland, 12 Wheat. 448, 25 U. S. 449; Willson v. Black Bird Creek Marsh Co., 2 Pet. 251; The License Cases, 5 How. 504, 523-524, 529 [argument of counsel -- omitted]; Sinnot v. Davenport, 22 How. 227, Pollock v. Farmers' Loan & Trust Co., 157 U. S. 429, 157 U. S. 584; Davis v. Elmira Savings Bank, 161 U. S. 283; Missouri, K. &. T. R. Co. v. Haber, 169 U. S. 613, 169 U. S. 625-626; Owensboro National Bank v. Owensboro, 173 U. S. 667; Knowlton v. Moore, 178 U. S. 59; Plummer v. Coler, 178 U. S. 117; Reid v. Colorado, 187 U. S. 151.


text:
May Madness begins!
This week the World Championship Candidates' Matches got underway in Kazan, Russia. Once upon a time the candidates' matches were marathons: 12 games in the quarterfinals, 12 in the semifinals, 24 games in the finals. They took a year or more to complete. Now, in the era of instant gratification chess (sudden-death time controls, Armageddon playoffs, bullet chess, etc.) the whole thing will be done in a month. The quarter-final and semifinal matches will be 4 games each, and the final will be 6 games. This is truly the World Championship Lite.
However, Greg Shahade points out in the comments to his article, Handicapping the Candidates, that the highly abridged knockout format has parallels in other sports: for example, basketball. You could compare the old system to the NBA championship, where all of the playoff rounds are best-of-seven and upsets are fairly uncommon. By contrast, the NCAA is all about upsets. Which one is a better event? Well, different people may have different opinions, but in my book it's not even close — the NCAA tournament (aka "March Madness") is absolutely my favorite sporting event of the year, in any sport.
So I guess that, for consistency, I should like the new Candidates' format. Let the May Madness begin!
So far, three rounds of the quarter-finals have been completed, and indeed there is one major upset brewing. Here are the results so far:
Gata Kamsky 2, Veselin Topalov 1. (Gata won game 2 as Black.)
Boris Gelfand 2, Shakhriyar Mamedyarov 1. (Gelfand won game 3 as Black.)
Vladimir Kramnik 1½, Teimour Radjabov 1½. (All draws so far.)
Levon Aronian 1½, Alexander Grischuk 1½. (All draws so far.)
First of all, let's hear it for Black! So far the players of the Black pieces are undefeated and have a 7-5 combined score. There have been no boring Petroffs or Berlin Defenses, and the sharp Najdorf Sicilian has made its appearance in four games.
Second, let's hear it for Kamsky! Nobody seemed to give him much of a chance against Topalov, perhaps because Topalov beat him in their 2009 match in Sofia. But I think they were overlooking how sharp that match was and how miraculous Topalov's victory was in the seventh and deciding game. Kamsky could easily have won that game, and then they would have gone to game eight with the match tied and Kamsky having White.
Another factor that people might have overlooked, as Sergei Shipov points out in his commentary, is that Kamsky was the only one of the eight participants who played in a tournament right before this one. (Kamsky won the U.S. Championship less than 2 weeks ago.) Everybody else was sitting at home, preparing opening novelties and staring at their computer screens instead of actually playing. There's something to be said for getting the competitive juices going. Shipov notes that Anatoly Karpov, for example, was never shy about playing in tournaments both before and after his big matches.
Finally, here's a third (perhaps slightly superstitious) reason not to be surprised by Kamsky's success. Could this be the Year of the American in chess? Earlier this year we had Hikaru Nakamura winning the super-tournament in Wijk aan Zee, which Garry Kasparov called the biggest tournament win for an American since Harry Nelson Pillbury won Hastings in 1895! So naturally Kamsky has to try to do him one better.
Again, there is an analogy with other sports. Have you ever noticed how success seems to be contagious — when a city has one sports champion, suddenly its other sports teams start doing well, too? The prime example, for me, was New York in 1969, when the Jets stunned the Colts in the (U.S. football) Super Bowl, and the Mets came out of nowhere to win the (baseball) World Series, and the Knicks won the (basketball) NBA championship. Another example was Boston in 2004, with the Patriots winning the Super Bowl and the Red Sox breaking their 86-year jinx to win the World Series.
OK, so maybe it doesn't happen that often, but as the Russians say, "redko no metko." ("Few but well-aimed.")
So hopefully the Year of the American in international chess will continue! I predict that Kamsky will defeat Topalov, Gelfand, and Aronian, in that order, to win the "May Madness" and earn the right to challenge Viswanathan Anand for the World Championship.
P.S. If any of you are wondering why I'm not translating Sergei Shipov's online commentaries this time around… The reason is that I've just come out of a very busy period for my work. I thought very hard about doing the translations, but in the final analysis I just wanted to appreciate having a little bit of spare time for a change. The good news is that "MishaNP" at www.chessintranslation.com is translating all of Shipov's commentaries, so you don't have to miss a bit of his witty and insightful analysis. In some ways that is a more appropriate venue than this blog, because it is a site that is entirely devoted to translating Russian chess columns. However, having said that, I do hope to translate more of Shipov's work in the future. Especially if the future includes a Kamsky-Anand match!
P.P.S. Sorry about the loss of my normal formatting for this blog, which has led to the substitution of a generic background. Something strange is going on with my site, and I will probably have to update to a new version of WordPress (which may also force me to change the appearance).
Tagged as: Anand, Aronian, Candidates Matches, Gelfand, Greg Shahade, Grischuk, Hikaru Nakamura, Kamsky, Kramnik, Mamedyarov, March Madness, Mets, Radjabov, Red Sox, Sergei Shipov, Topalov
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text:
package org.apache.camel.component.file;

import java.io.File;
import java.util.List;

import org.apache.camel.ContextTestSupport;
import org.apache.camel.Exchange;
import org.apache.camel.spi.BrowsableEndpoint;
import org.apache.camel.support.processor.idempotent.MemoryIdempotentRepository;
import org.junit.Before;
import org.junit.Test;

/**
 *
 */
public class FileBrowsableEndpointTest extends ContextTestSupport {

    @Override
    @Before
    public void setUp() throws Exception {
        deleteDirectory("target/data/browse");
        super.setUp();
    }

    @Test
    public void testBrowsableNoFiles() throws Exception {
        BrowsableEndpoint browse = context.getEndpoint("file:target/data/browse?initialDelay=0&delay=10", BrowsableEndpoint.class);
        assertNotNull(browse);

        List<Exchange> list = browse.getExchanges();
        assertNotNull(list);
        assertEquals(0, list.size());
    }

    @Test
    public void testBrowsableOneFile() throws Exception {
        template.sendBodyAndHeader("file:target/data/browse", "A", Exchange.FILE_NAME, "a.txt");

        FileEndpoint endpoint = context.getEndpoint("file:target/data/browse?initialDelay=0&delay=10", FileEndpoint.class);
        assertNotNull(endpoint);

        MemoryIdempotentRepository repo = (MemoryIdempotentRepository)endpoint.getInProgressRepository();
        assertEquals(0, repo.getCacheSize());

        List<Exchange> list = endpoint.getExchanges();
        assertNotNull(list);
        assertEquals(1, list.size());

        assertEquals("a.txt", list.get(0).getIn().getHeader(Exchange.FILE_NAME));

        // the in progress repo should not leak
        assertEquals(0, repo.getCacheSize());

        // and the file is still there
        File file = new File("target/data/browse/a.txt");
        assertTrue("File should exist " + file, file.exists());
    }

    @Test
    public void testBrowsableTwoFiles() throws Exception {
        template.sendBodyAndHeader("file:target/data/browse", "A", Exchange.FILE_NAME, "a.txt");
        template.sendBodyAndHeader("file:target/data/browse", "B", Exchange.FILE_NAME, "b.txt");

        FileEndpoint endpoint = context.getEndpoint("file:target/data/browse?initialDelay=0&delay=10&sortBy=file:name", FileEndpoint.class);
        assertNotNull(endpoint);

        MemoryIdempotentRepository repo = (MemoryIdempotentRepository)endpoint.getInProgressRepository();
        assertEquals(0, repo.getCacheSize());

        List<Exchange> list = endpoint.getExchanges();
        assertNotNull(list);
        assertEquals(2, list.size());

        assertEquals("a.txt", list.get(0).getIn().getHeader(Exchange.FILE_NAME));
        assertEquals("b.txt", list.get(1).getIn().getHeader(Exchange.FILE_NAME));

        // the in progress repo should not leak
        assertEquals(0, repo.getCacheSize());

        // and the files is still there
        File fileA = new File("target/data/browse/a.txt");
        assertTrue("File should exist " + fileA, fileA.exists());
        File fileB = new File("target/data/browse/b.txt");
        assertTrue("File should exist " + fileB, fileB.exists());
    }

    @Test
    public void testBrowsableThreeFilesRecursive() throws Exception {
        template.sendBodyAndHeader("file:target/data/browse", "A", Exchange.FILE_NAME, "a.txt");
        template.sendBodyAndHeader("file:target/data/browse", "B", Exchange.FILE_NAME, "foo/b.txt");
        template.sendBodyAndHeader("file:target/data/browse", "C", Exchange.FILE_NAME, "bar/c.txt");

        FileEndpoint endpoint = context.getEndpoint("file:target/data/browse?initialDelay=0&delay=10&recursive=true&sortBy=file:name", FileEndpoint.class);
        assertNotNull(endpoint);

        MemoryIdempotentRepository repo = (MemoryIdempotentRepository)endpoint.getInProgressRepository();
        assertEquals(0, repo.getCacheSize());

        List<Exchange> list = endpoint.getExchanges();
        assertNotNull(list);
        assertEquals(3, list.size());

        assertEquals("a.txt", list.get(0).getIn().getHeader(Exchange.FILE_NAME));
        assertEquals("c.txt", list.get(1).getIn().getHeader(Exchange.FILE_NAME_ONLY));
        assertEquals("b.txt", list.get(2).getIn().getHeader(Exchange.FILE_NAME_ONLY));

        // the in progress repo should not leak
        assertEquals(0, repo.getCacheSize());

        // and the files is still there
        File fileA = new File("target/data/browse/a.txt");
        assertTrue("File should exist " + fileA, fileA.exists());
        File fileB = new File("target/data/browse/foo/b.txt");
        assertTrue("File should exist " + fileB, fileB.exists());
        File fileC = new File("target/data/browse/bar/c.txt");
        assertTrue("File should exist " + fileC, fileC.exists());
    }
}

redpajama_set_name: RedPajamaGithub