2 cups short- or medium-grain Asian rice
Soak the rice in 1 quart of water overnight. Drain the rice and wrap in a double layer of cheesecloth and tie loosely. Place in a colander or sieve set over boiling water. Cover and steam for 30 minutes, checking the water to make sure it does not evaporate. When cool, the rice can be kept in a sealable bag and reheated when ready to serve.