Sticky Rice

Directions

1. 1
   Soak the rice in cold water to cover by 2 inches for 3 hours up to overnight.
2. 2
   Drain the rice and transfer to a bamboo steaming basket, or a colander or steaming basket which can be suspended over boiling water.
3. 3
   Set aside.
4. 4
   Fill a wok or saucepan with water.
5. 5
   Place a rack or tray at least 1 inch above the water, cover the wok, and bring the water to a boil over high heat.
6. 6
   Uncover the wok and place the rice filled steaming basket on the rack over the steam.
7. 7
   Cover and reduce the heat to maintain a steady steam, and cook until the rice is sticky enough to be squeezed into small lumps, about 30 to 45 minutes.
8. 8
   Add boiling water to the pan as needed to maintain the original level.
9. 9
   When the rice is done, turn it out onto a large baking sheet.
10. 10
    Wet a wooden spoon and quickly and gently spread the rice out into a shallow layer to help release some of the steam.
11. 11
    When the rice is cool enough to touch, gather it into a large lump and place it into a basket or on a serving plate.
12. 12
    Serve hot, warm or room temperature.