1. The main material of steamed glutinous rice is glutinous rice. We need to prepare glutinous rice in advance, wash the bought glutinous rice twice, and then put it in a basin and soak it in water. Don't cover the water with glutinous rice.

If the rice is steamed the next day, it needs to be soaked one day in advance. Before steaming the glutinous rice the next day, take it out of the water, soak the drawer cloth, spread it on the drawer of the rice cooker, and then take it out of the water.

3. Take out the glutinous rice with a spoon and scoop it on the drawer cloth. Try not to pile it together and spread it evenly to let the glutinous rice be cooked.

4. Put all the rice on the drawer cloth, spread the rice flat with a shovel, put the rice cooker on the water, put the drawer on the rice cooker, cover it, and press the cooking button.

Compared with rice, glutinous rice is not easy to cook, and the longer it is steamed, the more thoroughly it is cooked and the more delicious it is. Therefore, it takes a long time to steam, and you can also put raisins, medlar, sausages, candied dates, red beans and other accessories in the glutinous rice to reflect the fragrance and nutrition of ethnic glutinous rice.

6. After about an hour, the glutinous rice is steamed, delicious and sticky, and it tastes particularly good. If you add auxiliary materials, you can stir them evenly with a shovel and put them into a basin to eat.