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....After steaming you need to shake the pan to allow the water to drain to remove the excess water....

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Note added at 2003-04-17 20:57:25 (GMT)
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Steaming rice
In this process, the starch in the rice is changed to alpha type one for easier conversion to sugar by the action of enzymes. The water content in the rice after polishing differs according to the ratio of polishing. Drier rice absorbs water much more than does wet rice, and it also becomes too soft after steaming. This increases the difficulty of the next step. In contrast, wet rice absorbs little water and does not become soft after steaming. This also increases the difficulty of the next step. Rice is also easily affected by humidity. Therefore, the steeping process requires a great deal of attention. When the water content reaches the target level, as determined by precise weighing of the rice, the rice is transferred into koshiki, a wooden steaming tub, placed over a Japanese-type metal tub. Continuous steaming machines are used for steaming large quantities rice. To get less sticky rice after steaming, the rice for eating is obtained by suppressing water absorption. When the steaming is over, the rice is cooled by workers to 30 to 35oC for cultivation of koji mold. Here, a continuous cooling machine is used for processing large quantities of steamed rice