Glutinous rice is shelled glutinous rice, which is often called glutinous rice in the north. It is the main raw material for making zongzi, steamed dumplings, eight-treasure porridge and various desserts. When steaming glutinous rice, it can be steamed directly without soaking, but the soaked glutinous rice will be steamed for a shorter time and taste better.

If the glutinous rice is not soaked, the steaming time will be longer than that of the soaked glutinous rice, which is generally related to the steaming container. If it is steamed in a pressure cooker, the steaming time will be shorter, usually about 40 minutes. If you steam in a common pot or wooden barrel, the steaming time will be longer, which may take 65,438+0 hours or even longer.

Soak glutinous rice in water for 2-4 hours. Soaked glutinous rice will be easier to cook and taste more elastic. Unlike ordinary rice, it can be soaked without soaking or for a short time, and it is more difficult to soak. The soaking time can be selected according to the purpose of glutinous rice. If it is used to make glutinous rice or snacks, it is best to soak it for about 2-4 hours. If glutinous rice is used to make wine, it is recommended to soak it for about 12 hours.