Sticky Rice

Some things you are just better off not knowing.

I don't know if I am the only person on the face of the earth 

with this particular habit,

but my favorite part of take-out Chinese food is the white rice. 

About an hour or so after the dinner.

You know, that stuff that when you dump the container upside down,

 you get a perfect little pyramid-esque clump of white.

I rifle around in the fridge 

(once dinner has worn off, and you know it does)

 and rescue that lone little container of rice.

I dump it out and drizzle it with the 

contents of one of those little packets of sweet and sour sauce,

that, by the way, I am sure will survive a nuclear blast,

like the cockroaches.

But I digress.

Well, here's the part I'm pretty sure I would be better off 

NOT knowing:

You can totally make it at home!

I don't think the brand is vital.

I think this it the important part of this package:

Think about it, Sushi Rice has GOT to be sticky!

OMGosh, 

I made this last night with our stir fry and I was in 

sticky rice heaven. 

I even had some of these:

for later......