Cookbook:Steamed Sweet Rice

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Cookbook | Ingredients | Recipes

Steamed sweet rice is used for our Tri-colored Autumn Rice Balls.

Ingredients[edit]

  • 1 1/2 cups (360ml) sweet glutinous rice (mochi gome)
  • Water

Procedure[edit]

  1. Place sweet glutinous rice in a medium bowl.
  2. Wash rice thoroughly in cool water, rinsing and repeating until water is clear, drain, then return rice to bowl.
  3. Add 3 cups (720ml) water.
  4. Soak 6 hours or overnight.
  5. Drain well and spread rice evenly in a round, 8 or 9 inch (20cm), shallow baking pan and add 1/3 cup (80ml) water.
  6. In a wok bring about 4 cups (950ml) water to a boil over medium high heat.
  7. Place a steamer tray in the wok.
  8. Cover the pan of rice and place on the tray over the boiling water.
  9. Steam for 30 minutes. If rice is not tender, sprinkle with 2 or 3 tablespoons of water and steam it 5 minutes more.
  10. When tender, remove steamer tray from wok.

Makes about 3 cups.