Article: Measure out 2 cups (24 ounces) of rice in a measuring cup. Then rinse the rice several times in a large bowl until the water is clear as opposed to murky. Try to use sticky or glutinous rice, which is more authentic and creates a slightly different flavor than regular rice. After rinsing, soak your rice in hot water for about an hour, as sticky rice cooks better after it has been soaked. Then use a strainer or sieve to strain the rice and remove the water. Pour around two cups of water in the bottom of a steamer. Bring the water to a boil. If you don’t have a steamer, you can simply boil water in a medium sized pot. After the water begins to boil, place the rice in the top compartment of a steamer and let it steam for around 25 minutes.  If you don’t have a steamer, place the sieve of rice above the boiling water, making sure that the rice doesn’t touch the boiling water. Cover the top of the sieve with a pot lid and steam for 25 minutes. After 25 minutes, take off the lid of the steamer and taste the rice. If it is still hard or slightly crunchy, use a spoon to flip the rice over and let it steam more, checking every five minutes or so to see if it’s done. Once the rice has finished steaming, remove it from the heat. After the rice has finished steaming, spoon it out onto a cooking sheet and spread it in a thin layer to help it cool. It’s essential to let the rice cool before beginning the fermentation process, and spreading the rice helps it to lose heat more rapidly.

What is a summary?
Rinse the rice. Soak the rice for an hour. Boil water in the bottom of a steamer. Steam the rice. Check that the rice has finished steaming. Spread the rice on a cooking sheet.