It depends. Different tools need different time to steam glutinous rice; If the rice cooker needs to be steamed for about 20 minutes; The pressure cooker needs to steam for about 10 minutes; Ordinary steamer needs to steam for about 30 minutes. Soak the glutinous rice in water before steaming and rinse it, which can make the glutinous rice soften more easily.

If the glutinous rice is steamed with water, it can be cooked in about 30-60 minutes, and the specific cooking time has a certain relationship with the container. If you use a pressure cooker, the steaming time is relatively short, more than 30 minutes, if it is an ordinary pot or wooden barrel.

It takes a long time to cook, about 50-60 minutes. In addition, if the glutinous rice is not soaked, the cooking time will increase by about 10-20 minutes.

How to steam glutinous rice?

1. Wash the glutinous rice first and soak it in cold water for one night, so that the glutinous rice will become softer and softer. At this time, you can crush glutinous rice with your thumb and ring finger.

2. Use a special steaming bucket for dry steamed rice, which is small at the top and large at the bottom, so that the glutinous rice can be supported more evenly, and the steam in the middle of the top layer will not be too high until the water content is too high and the edge is not ripe. Wooden steamer is more suitable, followed by stainless steel plate. Put a clean white cloth on the protective layer, put the rice in the steamer and cover it.

3. Cook a pot of sea steamer and steam it on low heat, because it takes a long time to pay attention to the water in the pot, and such cold water is often introduced into it. You can't add too much at a time, otherwise it will take too long to boil.

4. Steam for about an hour and a half, and open the watch cover for inspection. When the millet is bright, take a few pieces and taste them in your mouth. All cookbooks have no time standard of their own. If the millet in the rice bowl is cooked well and contains the delicious chewing head of the dry steaming room, it can be cooked.

At this time, the wooden barrel is good, and its permeability is not easy to leave too much water vapor in the barrel. If it is a steel steaming bucket, the steamed white rice will be removed to prevent eating too much water in the bucket with poor ventilation effect from affecting the taste.