MAKING STICKY RICE IN A POT RECIPES

Steps:

• Rinse 1 cup long-grain white rice in a fine-mesh sieve until the water runs clear (this may take up to a minute). Alternatively, you can rinse the rice in a bowl or pot with several changes of cold water, draining carefully between rinses, but we think the fine-mesh sieve method is the least annoying. Rinsing rice before you cook it is key—it washes away the starchy powder that would otherwise make the grains of rice clump up and stick together. Combine rice, ½ tsp. kosher salt, and 1¼ cups water in a medium saucepan.
• Give everything a gentle stir. Bring to a boil, then cover pot with a tight-fitting lid and reduce heat to low, aiming for the lowest possible flame. Cook rice, undisturbed—that means NOT opening the lid!—for 18 minutes.
• Remove pan from heat. Let stand at least 15 minutes or until ready to use. Uncover and fluff cooked rice with a fork before serving.

Steps:

• Ensure you have glutinous rice and not ordinary rice. There are white and black as well as brown rice varieties with teh colored varieties needing an extra hour in soak time. Wash the raw rice thoroughly under running water until the water runs clear.
• Put the washed rice into a bowl and cover with water to the top level of the rice plus about 1 inch (25mm)
• Soak for 2-3 hours for most glutinous rice on the market - 6-8 hours if you have intentioanlly bought old crop rice.
• Place a muslin cloth to line your electric steamer's tray or a sieve that will not slip into a large saucepan. Alternatively use a large saucepan that is made for steaming and line the inner trary with the muslin. The muslin should be arranged to allow the muslin to wrapped over the top of the rice before steaming.
• Place the soaked rice in the center and form a little crater in the midlle so that the mound of rice looks like a sort of flattened volcano. Cover over with the muslin.
• Add water to fill the saucepan to about 1/3rd and bring to the boil then reduce heat to a simmer. Place the sieve or other suspended container with the muslin and covered rice in the top of the saucepan so it sits well above the water level. Cover as best you can with the saucepan lid to mostly cover the top of the muslin covered rice.
• If using a steamer then add water to the level directed by the instructions and turn the timer to 20 minutes. Position the steaming tray and cover with a lid.
• After steaming for 20 minutes, use the muslin to lift out the cooked rice onto a flat surface. Agitate or fluff up the rice to release any trapped steam for a mnute or two.
• Transfer into your serving container and cover or place into individual bamboo servers and cover until ready to eat. If left uncovered then the rice will rapidy dry out and become hard so keep covered!