Glutinous rice

I have tried different ways to cook glutinous rice and stir fry it. I tried the IP version several times but I never got it right. It was always too sticky. I learnt from Meatman recently that there was no need to soak the rice for so long if cooking it in a rice cooker. I decided to give it a try.

The Meatman recipe called for soaking 30 minutes. The ratio was glut rice+ jasmine rice 500g : 500ml liquid (sauces + ingredients).

I decided to try cooking with brown rice without soaking at all but using the burnt rice function on my rice cooker. Instead of following the recipe, I used the finger indication. 

The outcome? The rice was washed very cleanly but was still a bit mushy and yet the brown rice was undercooked. I switched off the electricity and left it to steam on its own in the heat. After 1 hour, the brown rice was finally just cooked but the glut rice was still too soft.

I fried it up with sauce and ingredients (mushrooms, egg, garlic) but it was still a bit too soft and sticky.

In future, I will use less water. The recommended is ⅔C water to 1 cup glut rice.