Steamed Sweet Rice
Steamed sweet rice is glutinous rice cooked with nothing but water and steam, which keeps the grains plump, sticky and chewy. Mochi gome is the key, since its high starch content makes the grains cling together once cooked. A long soak, six hours or overnight, lets water reach the center so the rice steams evenly in a shallow pan over a wok. It is a plain, adaptable base for many dishes.
Instructions
Put the glutinous rice in a medium bowl. Wash it in cool water, pouring off the cloudy liquid and rinsing again until the water runs clear. Drain the rice and return it to the bowl.
Pour 3 cups (720 ml) of water over the rice and let it soak for 6 hours or overnight.
Drain the rice well. Spread it evenly in a shallow round baking pan, 8 to 9 inches (20 cm) across, and add ⅓ cup (80 ml) of water.
Pour about 4 cups (950 ml) of water into a wok and bring it to a boil over medium high heat. Set a steamer tray inside the wok.
Cover the pan of rice and set it on the tray above the boiling water. Steam for 30 minutes.
Check that the rice is tender. If it is not, sprinkle it with 2 to 3 tablespoons of water and steam for 5 minutes more.
Once the rice is tender, lift the steamer tray out of the wok.
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