Cookbook:Steamed Sweet Rice

Cookbook | Ingredients | Recipes

Ingredients

For about 3 cups cooked rice:

• 1 ½ cups (360 ml) sweet glutinous rice (mochi gome)
• Water

Procedure

1. Place sweet glutinous rice in a medium bowl.
2. Wash rice thoroughly in cool water, rinsing and repeating until water is clear, drain, then return rice to bowl.
3. Add 3 cups (720 ml) water.
4. Soak 6 hours or overnight.
5. Drain well and spread rice evenly in a round, 8–9 inch (20 cm), shallow baking pan and add ⅓ cup (80 ml) water.
6. In a wok, bring about 4 cups (950 ml) water to a boil over medium high heat.
7. Place a steamer tray in the wok.
8. Cover the pan of rice and place on the tray over the boiling water.
9. Steam for 30 minutes. If rice is not tender, sprinkle with 2 or 3 tablespoons of water, and steam it 5 minutes more.
10. When tender, remove steamer tray from wok.