How to Make Japanese Glutinous Rice or Okowa
The traditional way to cook glutinous rice is to steam it over a pot of boiling water. It’s eaten plain, or used in recipes for sweet dishes. Here are two simpler methods of preparing it. To store the rice, allow it to cool completely and refrigerate in an airtight container. It will keep for up to two days.
- MAKES 2 CUPS
- PREP TIME: 3 TO 24 HOURS
- COOK TIME: 30 MINUTES
- 1 cup glutinous Japonica rice
Making Glutinous Rice Using Medium Pot
- Put the rice in a medium pot and add enough cold water to cover it, plus about ½ inch. Use your hands to churn around the rice and water until the water turns cloudy, about 30 seconds. Drain the water from the pot, being careful not to lose any rice.
- Repeat step 1, but leave just enough water in the pot to cover the rice. Gently massage the rice between the palms of your hands for about 1 minute. Drain the rice thoroughly through a fine-mesh strainer.
- Put the rice in an electric rice cooker or a medium, heavy cast iron or enameled pot with a lid. Add ½ cups of fresh, cold water. Cover and soak for at least 3 hours, and up to 24 hours. Soaking the rice longer lends the cooked dish a superior flavor and texture.
Making Glutinous Rice Using Electric Rice Cooker
- Put the lid on the rice cooker. Turn the cooker on to the “sticky” setting and let the cooking process run to completion without opening the lid.
- If your cooker includes a “rest cycle,” the cooking process concludes when the rest cycle is complete. If your cooker doesn’t have a rest cycle, leave the lid closed when the cooking process has finished, and let the rice steam for 8 to 10 minutes.
- Open the lid and toss the rice with a rice paddle or wooden spoon to fluff it. Immediately transfer the rice from the cooker to a medium bowl.
- Depending on how you’ll use the rice and how sticky you want it, serve it warm or leave it in the bowl covered with a towel to cool. The longer glutinous rice stands, the stickier it becomes.
Making Glutinous Rice Using Stovetop
- Put the pot of rice and water over high heat, uncovered, and bring to a boil. Turn the heat to medium-low and put on the lid, slightly off-center, to leave a crack for steam to escape. Cook 10 minutes.
- Uncover the pot. If the rice has not completely absorbed the water, replace the lid and continue cooking. Cook until all the water has been absorbed, checking every 2 minutes.
- Turn off the heat and close the lid completely. Let the rice steam for 8 to 10 minutes.
- Open the lid and toss the rice with a rice paddle or wooden spoon to fluff it. Immediately transfer the rice from the pot to a medium bowl.
- Depending on how you’ll use the rice and how sticky you want it, serve it warm or leave it in the bowl, covered with a towel to cool. The longer glutinous rice stands, the stickier it becomes.
That’s All About Tutorial How to Make Simple and Delicious Japanese Glutinous Rice or Okowa. I hope you get more information about all the easy cooking recipes that you can make at home. There is a lot more information about it in Cookcan. So, don’t miss it! If you have some questions or want to add additional information please put the comment below.