Steamed rice is used in many different recipes. It is typically used as the last step in a multi-step fermentation recipe but it can also be used on its own to make a quick and simple makgeolli. So let's take a look at this technique.
Wash and Soak Rice
The first step is to wash the rice you will be using. Typically this will be a glutinous, sticky rice but you can also use non-glutinous rice using this technique. Wash the rice 100 times or until the water you are washing with runs clear.
Soak for at least 3 hours.
Drain Rice
Drain the rice in a colander for at least 30 minutes.
Steam Rice
Line a steamer tray with a wet cloth and add your rice to it.
Once you see steam rising from the top of the steamer let it steam for 1 hour.
Turn off the heat and let it sit undisturbed for 15 minutes.
Cool Rice
Remove rice from steamer and place on a raised surface that will allow air to go underneath the rice and cool it faster.
Cool the rice to 25°C and add other ingredients to complete recipe.