How long does glutinous rice usually soak?

Generally, soak in cold water for about 2-4 hours.

After soaking, glutinous rice is not only easier to cook, but also softer in taste. But the soaking time should not be too long. Long-term soaking may lead to fermentation, rot and deterioration of glutinous rice. The soaking time for making zongzi or cooking glutinous rice should not exceed 12 hours.

Glutinous rice is rich in sticky substances, but its water absorption is poor, so it can't release sticky substances after short-term soaking. If glutinous rice is used to make wine, the soaking time needs to be longer, and it is recommended to soak for more than 12 hours.

The viscosity of glutinous rice is stored in cells. If it is washed with water, the zongzi will be wrapped immediately, and even the first-class glutinous rice will not be very sticky. Because the direct boiled glutinous rice has poor water absorption, soaking the glutinous rice before wrapping jiaozi will make the rice absorb water more easily when cooking, shorten the cooking time in jiaozi and improve the taste of jiaozi.

Classification of glutinous rice

Glutinous rice is divided into indica rice and japonica rice. Glutinous rice is rice from which glutinous rice is shelled. In China, it is called glutinous rice in the south and glutinous rice in the north. Glutinous rice, also known as glutinous rice, is one of the foods that people often eat. Because of its delicious and sticky taste, it is often used to make flavor snacks, such as rice cakes, Yuanxiao and zongzi.

Glutinous rice is waxy white, opaque or translucent. Low water absorption and expansibility, high post-viscosity, greasy taste and difficult to digest and absorb. Long glutinous rice is indica rice with slender grains, white and opaque color and strong viscosity.

Another round glutinous rice belongs to japonica glutinous rice, which is round and short in shape, white and opaque, sweet and greasy in taste, and slightly less sticky than long glutinous rice. Suitable for making zongzi, fermented glutinous rice, glutinous rice balls, rice, etc.