Can glutinous rice be soaked for three days?

Jiangmi is actually what we often call glutinous rice. Glutinous rice generally needs to be soaked for about five hours before being cooked, but some friends will soak the glutinous rice for three days. Such soaking time is actually very bad for glutinous rice, as it can easily lead to the loss of nutrients in the glutinous rice. If you want to eat glutinous rice with a good taste, don't soak it for too long.

Soak glutinous rice in cold or warm water

Glutinous rice needs to be soaked in cold water for at least 5 hours. The soaked glutinous rice is easier to cook. It can also be soaked for 1-2 hours longer. Glutinous rice is the husked rice of glutinous rice. It is called glutinous rice in southern China and Jiangmi in the north. Glutinous rice contains protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch. It is rich in nutrients and is a warm and strengthening food. Glutinous rice is sweet and mild in nature, and can warm the spleen and stomach and replenish the vital energy. It has a certain alleviating effect on spleen and stomach deficiency, poor appetite, abdominal distension and diarrhea, so there is an old saying that "glutinous rice is a wonderful product for warming and nourishing the stomach."

How long does it take to soak glutinous rice before steaming it?

1. Wash the glutinous rice first, soak it in clean water overnight to let the glutinous rice absorb the water. This way, the glutinous rice becomes soft and can be crushed with your thumb and index finger.

2. Use a steamer that is small on top and large on the bottom, which is specially used for steaming dry rice. This will allow the glutinous rice to be steamed more evenly, so that there will not be too much steam in the upper and middle layers, resulting in too much moisture in the end, while the edges will not be half-cooked. A wooden steaming barrel is the best choice, followed by stainless steel. Place a layer of clean white gauze on the isolation layer, place the rice in the steaming barrel and cover it.

3. Boil a pot of water and steam in a steamer over medium heat. Since it takes a long time, pay attention to the water in the steamer and add some clean water from time to time. But don't add too much at a time, otherwise it will take a long time for the water to boil again.

4. Open the lid and check after steaming for about half an hour. When the rice grains are transparent, take a few grains and put them in your mouth to taste. The time standards in any cookbook are not as good as your own taste standards. If the rice grains are cooked through and have the wonderful chewy texture of dry-steamed glutinous rice, then you can remove it from the heat. At this time, the advantage of the wooden barrel comes out. It is breathable and will not retain too much moisture from the rice in the barrel. If it is a steel steaming barrel, take out the steamed rice to prevent too much water from entering the airtight barrel and affecting the taste.

Tips for steaming glutinous rice

The total time for steaming rice is 20-25 minutes. Every 10 minutes, it is best to take out the steamer and turn the rice over. The longer the glutinous rice is steamed, the stickier it becomes (and the more inconvenient it is to grab with your hands). After steaming for a while, grab some glutinous rice with your hands to see if it can stick together. If it works, it means it has been steamed well. If not, steam it for a few more minutes and then grab some glutinous rice to test it. Be careful when picking up the glutinous rice as it may burn your hands. In addition, although glutinous rice tastes best right after being steamed, it will be more sticky if it is cooled in the steamer first.