Successfully Cooking Rice
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdQf3X8ers4DFk8SA4N3y9WiTJ0CB4PJ4rtR7CZAzg602dTIrne2BA04yn3yNGmNyG1OEF8HhRHjq4wbAxVUEgJli4sZ2pWs1gjkp59i4yGRD5g4GnOTlbOHatdShpqEa0VqJmeuPQy0/s320/IMG_20160523_094507.jpg)
I posted about rice cooking methods a little while ago, with mixed success, but I think I've got it down now. The secret? Soak the rice overnight . Delicious and sticky after steaming for 20 minutes I had initially thought that I could measure hydration of the rice by how much it expanded, and since it's done expanding after about an hour or so I stopped soaking there. But what a difference soaking overnight makes! Soaking didn't seem to affect the millet much, which might be why Qimin Yaoshu says to steam it twice. It's also probably why I didn't have as much trouble with millet wines. Note how some grains are fluffy and some are still dark I tried steaming a second time since I was steaming the millet anyway, and poured a little bit of cool water over the rice and millet before returning it to the steamer. The rice was 100% cooked throughout, as was the millet, although the millet feels a bit dry to the touch. This work is licensed und