Story of Glutinous Rice cooking

Either you are cooking for yourself or public, my exclusive procedure has the following advantages:

1.) Good quality in finish rice
2.) No partially uncooked rice.
2.) Consistency.
3.) Standardized procedures.
4.) Quantity has no effect on the Quality.

I always believe that understanding is directly proportional to result. Therefore, let's read a little background regarding Glutinous Rice before embark on cooking it.

Glutinous Rice is one of the Asia's well know dish, it is found in main course, dessert, side dish or combine with other dishes. Has anyone ever complained that Cooking Glutinous Rice is not easy but frustrating? If the answer is negative, that means you probably never make an attempt to do so. As a matter of facts, Glutinous Rice absorbs very little water, this is the characteristic that makes the cooking experience becomes unpleasant.

In general, there are two types of rice. Both are categorized by it's starch content. The amylose and amylopectin. Rice with high level of amylose and low level of amylopectin cook to a harder, drier rice like our normal white rice. Rice with low amylose and high amylopectin cook to softer rice like Glutinous Rice or Sushi Rice. They are also know as short and long grain rice respectively.

After I have flipped through many pages in Glutinous Rice cookery book, I realise the common practise is cooked by steam. That has coincided with my point of view that it absorbs very little water, excessive water will end up in soggy rice, on the other way it is uncooked. The optimal level is the return from hands on and hard experiences.

With today's knowledge and better understanding of everything by nature, there must be a solutions. the solution is here, now cooking is easy, just follow the steps......., beauty is you can add in your own tastes, flavouring, seasoning and ingredients, you don't find uncooked rice anymore.