Choose northeast rice or Thai fragrant rice. Soak in water for more than three hours. It is best to spend the night.

After the water is boiled, put it into a wooden bucket, and put the soaked rice into the bucket several times (see Chang Qi, put it on the second floor). Steam on high fire 10 minute.

Pour the rice out and put it in the pot. Add appropriate amount of boiling water, stir well, cover with stew 15 minutes, and let the rice rise.

Pour the rice back into the bucket and poke some holes for air. Cover and steam for ten minutes.