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1
Soak the rice in a container that holds at least twice the volume of rice: Cover the rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours.
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2
If you need to shorten the soaking time, soak the rice in warm (about 100 degree) water for 2 hours.
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3
The longer soak gives more flavor and a more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water.
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4
Drain the rice and place in a steamer basket.
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5
Set the steamer basket over several inches of boiling water in a large pot or a wok.
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6
The rice must not be in or touching the boiling water.
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7
Cover and steam for 25 minutes, or until the rice is shiny and tender.
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8
Turn the rice over after about 20 minutes, so the top layer is on the bottom.
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9
Be careful that your pot doesn't run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.
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10
Turn the cooked rice out onto a clean work surface.
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11
Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead.
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12
This helps get rid of any clumps; after several foldings, the rice will be an even round lump.
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13
Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid.
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14
Serve warm or at room temperature, directly from the basket or bowl.
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15
The rice will dry out if exposed to the air for long as it cools, so keep covered until serving.
