400 g Glutinous rice (specified on packet)
1 teaspoon Salt

Rinse and drain the rice after soaking overnight. Spread the soaked rice mixed with salt over a dampened cheesecloth in the top of a steamer and steam for about 40 minutes, sprinkling water over it occasionally. Taste while cooking for consistency. It should not be al dente; Vietnamese prefer it well boiled in much the same way the older generation in the United Kingdom prefer their vegetables well done.

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