Ingredients
Method
1. Wash the rice and soak in a generous amount of water for at least 5 hours or overnight.
2. Drain the rice well. Pour 6-7 cups of water into a deep pot. Depending on what type of steamer basket you have, place it inside or on top of the pot. Line the basket with a wet tea towel and let the excess cloth hang over the edge of the steamer pot. Place the rice inside the basket and on top of the tea towel. The rice should be bundled inside the steamer basket. Cover the pot with its lid, and place over high heat. Set a timer for 30-35 minutes. When steam starts to release through the sides of the lid, about 7-10 minutes later, reduce heat to medium.
3. When the rice has finished cooking for 30-35 minutes, transfer to a large bowl. While still hot, add the brown sugar. Using a wooden spatula, mix well. Make sure the brown sugar melts and evenly coats each grain of rice. Add the sesame oil, soy sauce, honey, and cinnamon, and mix until thoroughly combined. Fold in pine nuts, almonds and raisins.
4. Add 1-2 cups of water to the pot, and place everything back into the steamer basket lined with cloth. Wrap the edges of the cloth over the top of the rice like before. Place over high heat and set a timer for 15-20 minutes.
6. Meanwhile, line a quarter sheet pan or 8×8 inch baking pan with plastic wrap.
7. When the rice has finished cooking for 15-20 minutes, remove from heat and place inside the prepared quarter sheet pan or baking pan. Press the mixture down firmly to make sure everything sticks together. Decorate with the reserved nuts. Let cool for about 15 minutes.
8. Once cooled, flip the pan over onto a cutting board and cut into desired shapes and sizes.