Cooking raw rice dumplings in cold water usually takes 2 to 3 hours. This timeframe can vary depending on the size of the dumplings and the specific cooking method. It is recommended to cook the dumplings slowly over low heat to ensure that the dumplings are cooked through and have a soft and sticky texture. In the process of cooking rice dumplings, you can timely check the degree of cookiness of the rice dumplings, to ensure that the cooking until soft and sticky can be. Package zongzi notes:

1, the choice of zongzi leaves: Guangdong people package zongzi most of the zongzi leaves, bamboo leaves, with a light fragrance. Purchase of zongzi leaves to choose to look yellowish-green slightly aged. Zongzhong leaves should be put in water to soak for a day, soaked and boiled in water to sterilize the leaves to make them soft and pliable, boiled and then fished out and soaked in water again for a few hours, and then the two sides with a brush can be used.

2, the choice of glutinous rice: general package dumplings choose round grain glutinous rice, because round grain glutinous rice than long grain glutinous rice is more viscous and more glutinous, the taste will also be better. Many people do not notice that they buy glutinous rice in the end is round or long. Some Cantonese people also use millet to make rice dumplings.

3, the soaking of glutinous rice: the more sticky the sticky rice, if there is no time to soak at least 3 hours. The longer you soak it, the better the dumplings will taste.