About this recipe:This rice is usually paired with the Lao influenced foods of the northeast. This rice is meant to be eaten with your hands. Pull off a ball of rice and sop up the juices from nam tok or som tam salads. The rice is often labeled "sticky" or "glutinous" on packaging. The rice is traditionally made in a metal hourglass shaped steamer and conical bamboo insert.
Place the sticky rice in a bowl and cover with water. Let soak for 3 hours, or up to 24 hours.
Drain the rice into the conical bamboo steamer insert, or place on a large square of cheesecloth.
Place the water in the steamer. Place the cone into the steamer and cover the rice. If using the cheesecloth method, bundle up the rice and place on a perforated pan above a steamer. Place a lid on top the steamer contraption - just remember that the lid has to be tight above the rice and water.
Heat the water to full boil and steam for 10 minutes. The rice will more or less be formed into a ball, give the rice a flip and continue steaming for another 10 minutes.
Let the rice cool for a minute and place in the cylinder sticky rice holder or other serving container with a lid.