Rice jpg
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Soak jpg
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Making glutinous rice today.
In south East Asia and China just about everyone prefers glutinous rice, it comes in several varieties (long/short/black) and is notably used in deserts. It's super dense, don't plan on eating a huge bowl of it.
To make it simply soak the rice for 24 hours, steam it for 30/45 minutes.
It's a forgiving process, you can soak a few as 6 hours but at that point why wouldn't you wait 24? The steaming time is hardly critical, it's very difficult to oversteam.
The one thing I'll explain though is how to rig a steamer.
1. Your rice cooker/multicooker may have a steam setting, if so use that.
2. If you've got a steaming basket line the bottle with a bit of muslin and put it over a pot.
3. You can use a metal steaming rack, if a bit of rice falls into the water it doesn't matter, the rice will quickly stick together while it cooks.
However you rig it, spread the rice as thinly as you can,
