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Place both rices in a colander and rinse several times under cold running water until water runs clear. Drain well. Transfer to a medium bowl; pour in cold water to cover by 2". Cover and chill 12 hours.
Line a metal steamer basket with cheesecloth (you need enough to wrap around rice). Pour water into a medium pot to come 2" up sides, then set basket inside. Drain rice and place inside basket; bring cheesecloth up and over rice to cover. Set pot over medium heat. Cover and steam rice until tender, 20–25 minutes.