Does anyone have experience working with this rice? I'd appreciate any tips!
To make confections, I use simple glutinous rice flour. I'd like to try making them from scratch instead. I'd also like to add savory Chinese sticky rice in bamboo leaf wrap (zong zi) to my kitchen repertoire. Do I really have to soak the rice overnight (sounds unsanitary)? Is it okay to use my Zojirushi rice-cooker?
TIA for any help.