Hello. Wash the glutinous rice, soak it for 1 hour, don't soak it for too long, too long to make the rice will be sticky, make the wine wine tastes mushy. If you have experience in cooking rice, using a pressure cooker to cook rice is best, because the pressure cooker has a certain pressure, easier to make starch paste, cooked rice fluffy. Add a lot less water than normal and rice but the water should not be too little, too little if the rice is too dry, making the wine wine has pinched. If you do not have experience in cooking, it is still steaming, water boiling on the pot, such as steam steam after a small fire steam 1 hour, the key is: different from steaming buns, steamed buns to big fire, steamed immediately after the pot. Steamed rice can not be immediately out of the pot, cease fire after half an hour and then out of the pot. This and do other rice is the same reason, starch paste needs some time. This makes the rice fragrant and glutinous, but also grains together, the processing of wine wine is delicious.

I hope you can help. I hope to adopt