Steamed Glutinous Rice

Because glutinous rice, mochigome, absorbs less water when it is cooked than does ordinary rice, it is prepared in a different way. Glutinous rice requires overnight soaking in cold water. It is then usually cooked in a steamer. Each cooked grain develops a pleasant tender but chewy texture.

To steam glutinous rice in a bamboo or metal steamer, you need a coarsely woven square of cotton cloth. One specifically made for this preparation, 22 inches square, can be purchased at J