Give glutinous rice the spa treatment—soak and then steam—for simple Thai-style sticky rice.
As I mentioned earlier, sticky rice needs to be soaked before cooking. In an ideal world, we'd all place the rice in a large bowl, cover it by a few inches with cool water, and leave it to soak overnight. If you're like me, and rarely put a lot of forethought into home cooking projects, don't despair. You can pull off same-day sticky rice by soaking the grains in hot water for a couple of hours. It will work out just fine.
Repeat this process a few times until the water in the bowl is mostly clear. Rinsing off the excess starch in this manner ensures that the grains of rice remain separate when cooked, and don't steam into a clumpy brick.Next, line the basket of a steamer with a double-layer of damp cheesecloth, making sure that you have enough cloth for a few inches of overhang on all sides of the basket. If you don't have a bamboo steamer, you can use a stainless steel steamer insert, or even a colander.
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