How to cook good Glutinous Rice all the time ?

Glutinous Rice is one of the Asia's favorite dish, it is found commonly in main course, dessert, side dish or in combination with others. Cooking Glutinous Rice can be a chore and frustration because it always ended up with un-uniform and uncooked rice. Unless you have many years of experiences.

In general, rice is classified into two main types according to starch content. They are amylose and amylopectin. Rice with high level of amylose and low level of amylopectin cook to a firmer, drier texture like our normal white rice. Rice with relatively low amylose and high amylopectin usually resulted in more sticky and softer texture like Japanese Shushi Rice and Glutinous Rice. Normally Glutinous Rice is cooked with steam because it absorbs very little water. The water required to cook the rice do not cover every grain of glutinous rice. Therefore, cooking depends on experiences, is also time consuming and the procedure is not standardized.

Weather you are making it for family or business, the standardized method has following advantages:
1.) Ensure uniform softness for small and huge quantity
2.) Don't need to check for finished quality while cooking
3.) Standardized procedures (Anyone can do it)
4.) Increases productivity (for business, this is profit)

Standardize Procedure
Step 1: Soak the rice for 30 minutes in cold water

Step 2: Wash and rinse the rice

Step 3: Prepare amount of water in the following quantity
Amount of water (ml) = Weight of Rice (gram) x (2/3)

Step 4: Bring water to boil

Step 5: Cook and stir the rice in boil until water dries up or absorbed fully by
every grain of rice

Step 6: Seasoning of rice depends on individual's recipe

Step 7: End

The method is guarantee working, try it out.