Boiling rice and steaming glutinous rice both make the rice cooked, but the glutinous rice you want to steam is not only high in moisture but also chewy. Still requires some tricks. For example, before cooking, we only need to clean the rice, but steaming glutinous rice requires soaking the cleaned glutinous rice in clean water for about 3 hours. The purpose of this is to make the glutinous rice drink enough water. The glutinous rice with sufficient water will not only taste less raw, but also make it easier for sweet wine to seep out.

After soaking the glutinous rice, do you think it is enough to steam it in a pot and then sprinkle it with koji powder? The general direction is correct, but the details determine success or failure. The time for steaming glutinous rice is a key point. The steaming time cannot be too short, but it cannot be too long. It is best to steam it for about 12 minutes, and then cover the pot. Cover and simmer for 3 minutes. This step is easy to overlook, but it is very critical. If the steaming time is too long, a large amount of water in the glutinous rice will be lost, causing the glutinous rice to taste hard and raw, and the amount of wine produced will also be reduced. The time required for rice cookers, pressure cookers, and wooden barrels is different, and it will take longer than steaming rice.

Steaming rice still depends on what tools are used. If you use a microwave to steam rice, it usually takes fifteen minutes so that the rice can be completely steamed.

If you use a rice cooker, it will take about twenty minutes, and you don’t have to worry about it. It will automatically turn off when the rice is cooked, which is very convenient.

If you use an ordinary steamer to steam it with water, it may take a longer time, usually half an hour, but although it takes a long time, the taste is much better than other methods, and it is particularly fragrant.