Add this one thing to keep your rice porridge soft all day: Don’t pour rice straight into the pot

Choosing rice, soaking rice

Glutinous rice determines 70% of the deliciousness of the sticky rice pot. Therefore, find a type of glutinous rice that is white, evenly sized, and glossy. Chew a few raw grains of glutinous rice, if they have a naturally sweet taste and a fresh rice smell, then it’s good.

In addition, the soaking process will also help the rice grains become soft and fragrant. Depending on the nature of the rice grains, you should soak them for 6 to 8 hours. If soaked longer, the rice will become sour and when cooked, it will lose its deliciousness. When soaking, you can add a little salt to help remove the smell and create a rich taste when the sticky rice is cooked.

Not beer, not steamed shrimp with this water, it is sweet, delicious, not fishy, and has a fragrant aroma while still retaining the original flavor. Not beer, not steamed shrimp with this water, it is sweet, delicious, not fishy, and has a fragrant aroma while still retaining the original flavor.

How to cook sticky rice evenly, without any dry or mushy parts?

The secret here is how to ensure that the steam spreads evenly, allowing the rice to be cooked evenly on both the bottom and the top of the pot. To achieve this, you need to evenly spread the rice grains, avoiding them from being accumulated or concentrated in certain areas.

When putting the rice into the pot, instead of pouring the whole basket of rice, you should use your hands to scoop it up, then gently spread it evenly from the bottom of the pot to the top.

After spreading the rice, use chopsticks to poke 4 holes in a square shape in the middle of the pot. This method helps the steam to easily circulate evenly above. This way, the sticky rice will be evenly cooked, avoiding dry top layers and mushy middle layers.

While cooking sticky rice, you should perform another step, which is to use a damp cloth to cover the outside of the lid. The damp cloth will prevent steam from escaping, helping the sticky rice cook quickly, evenly, and become more tender.

Temperatures and timing

When cooking, pay close attention to the heat. Pour water into the pot and wait until the temperature reaches a high point before putting the steamer on. It is important to maintain a stable heat because if it gets too high, the sticky rice will burn, and if it is too low, the sticky rice will become mushy. The standard steaming time that many people have tried is from 30 to 40 minutes.

Every 10 minutes, open the lid once to wipe off the steam on the lid and stir the rice evenly to cook the sticky rice and remove excess water. You can also manually test the stickiness by picking up a grain of rice, if it is soft and sticky, then the sticky rice is cooked.

Placing the rice in the pot correctly

Sticky rice and steamed sticky rice often encounter basic problems such as a mushy middle layer, a dry top layer, and a burnt bottom layer. The reason is uneven heat and not knowing how to create a certain “ventilation” for the rice grains. Therefore, before cooking sticky rice, you must use your hands to scoop up each handful of glutinous rice and put it into the pot instead of dumping the whole batch into the pot.

This method helps the rice grains spread evenly, avoiding them from being compressed and causing “suffocation”. The air can circulate evenly throughout the sticky rice pot, creating steam that spreads throughout the cooking space.

You can also place the sticky rice in the middle of the pot and leave the edges uncovered, or you can evenly spread the rice grains on the surface of the pot and use chopsticks to poke 3-4 large holes to allow air circulation.

Measure the amount of water accurately

This is an important and difficult step. The stickiness, tenderness, or rawness of the sticky rice depends largely on this water. The water poured into the steaming pot should only occupy about 1/3 of the pot’s capacity.

Many households keep a lot of scissors for convenience, but it is a feng shui mistake that causes the whole family to fail, they take turns getting sick… Many households keep a lot of scissors for convenience, but it is a feng shui mistake that causes the whole family to fail, they take turns getting sick…

Cooking time

Depending on the type of rice, it should be cooked for 30-40 minutes. Every 10 minutes, open the lid to wipe off the steam on the lid and stir the rice evenly to cook the sticky rice and remove excess water. You can also manually test it by taking up a grain of rice to try, if it is soft and sticky, then the sticky rice is cooked.

Double steam

When the sticky rice is cooked and still hot, spread it out on a large tray, evenly distribute it, and let it cool under a fan. Then, put the sticky rice back into the steaming equipment for a second round. By doing this, even if you leave it for a long time, the sticky rice will still be soft and tender, only lacking the “enduring” watery texture.

How to make the rice grains glossy?

Here’s how: Pour a little chicken fat evenly and stir the sticky rice before removing it from the pot, the sticky rice will have a glossy appearance and just by looking at it, you can tell it is soft and delicious.

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