Pearl rice is sweet, sticky and like other types of rice, it can be long- or short-grain, processed or unprocessed. Its taste and texture, both common characteristics of glutinous or starchy rice, makes pearl rice a good choice for sushi, rice pudding and a number of oriental main-dish meals. Everything is different when it comes to cooking this type of rice. Special handling, utensils and cooking methods are necessary to make sure pearl rice turns out firm and chewy and not soft and mushy.
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Add the rice to a large mixing bowl and pour in enough cold water to cover the rice by 2 to 3 inches. Let the rice soak for four to 12 hours before cooking. Soaking softens the rice kernels and is necessary to ensure steam is able to penetrate the surface of each kernel to thoroughly cook the rice
Add enough water to a steamer pot to create a depth of 1 1/2 inches. Set the steamer insert, or rack, in the pot and bring the water to a full boil on your stove top.
Drain the soaking water from the rice and empty it into a wire mesh colander or the top portion of a bamboo steamer.
Set the colander on the steamer rack, cover the pot and steam the rice for 30 minutes.