Sticky rice is bought by that name. In Thailand and Laos, it is often squeezed into a ball with the fingers and then dipped into a sauce or nam prik.

1. Wash and clean rice in water, changing the water several times.
2. Soak the rice in cold water for at least 4 hours (but probably no more than 8 hours).
3. Wash again gently (because sticky rice gets soft, unlike normal rice) until water runs clear.
4. Line a bamboo steamer with muslin and drain the rice in the basket.
5. Steam covered on a medium to high heat (make sure the basket does not touch the boiling water underneath) for about 30 mins (ideally flip the rice in the basket after 20 mins as the top part tends to dry out).
6. When cooked, place the rice on a damp wooden tray and gently pull apart (optionally using a wooden paddle or spatula) to release the steam.
7. After 1 min, put the rice in the serving basket (always close the lid) and serve immediately.