This is how it gets sticky: First, prepare the konjac rice. In order to do so, put 140 g of dried konjac rice into 500 l of salted water and cook at low heat for 1 hour. Stir occasionally. When the rice has absorbed most of the liquid, bring the rice to the boil again on high heat so that the remaining liquid disappears. Place the konjac rice in a bowl and let it cool down for 20 minutes. Stir from time to time. Then place in the refrigerator for another 20 minutes.