So, I’m probably over thinking this, but I can’t find answers, so in lieu of messing up pounds and pounds of rice, I thought I would see if sage advise could be found here. Basically I’m wondering about depth of beds, layering, penetration etc.
I think I have probably not been steaming my rice correctly…except it sake is good and most everything is going as I would expect it. That said, I have a 10" aluminum steamer with two layers, each 3" deep. I’ve been lining with cheese cloth, and filling about 1/3-1/2 full (and here is where I now think I’ve been going wrong) and pulling up the cheese cloth so steam can make it up and around both layers of rice quickly. Once I see steam in the top layer, I start my timer.
I’m now starting to understand the steam should go through the rice. How thick can that layer be? Can it be 3" deep? Is there a limit (2,3,4) the number of layers of rice I have?
From watching a video of SakeOne, they ‘layer’ their rice (using layer different here), some depth thick, watch for steam to make it’s way up, and layer more rice on. Once it’s all on (I wonder how deep they go), then they start the timer. Do we need to do that? Or even at 3" deep, with two or three steamer layers, will the steam just power through?
When do you start your timer? When you put the rice on or once you see steam coming out the top layer? I lean toward the later, but also don’t want to over steam the lower layer.
With our home equipment, how much can we steam at one time? I’m asking because about 5 lbs has been my limit, but if I can go 10"x3" that would jump to 15 lbs.