Sticky Rice

Sticky rice is a Laotian staple used at almost every meal. You pinch off a piece of sticky rick and use it for dipping. (It's similar to breaking off a piece of bread and dipping it in marinara sauce.) Sticky rice is delicious with a little salt. Or great with eggs and a little bit of soy sauce.

Prepare Sticky Rice for cooking:
Rinse the glutinous rice several times to remove any debris. Rice is ready to soak when rinsed water runs clear. Let the rice soak in twice as much luke warm water for at least 4 hours or over night.

Cooking Sticky Rice
1. Add 2 inches of water into the steaming pot.
2. Pour soaked rice into a bamboo steaming basket over the sink. Don't worry, the water will drain through the basket. (If there are any left over sticky rice, separate them into little pieces and dropped on top of the soaked rice.)
3. Place basket of rice over the steaming pot and cover the rice with a lid.
4. Steam rice for 20+ minutes. Flip the rice in the basket when the steam rapidly rises and the rice sticks together. If the rice still separates, the rice isn't ready to be flipped yet.
5. Carefully remove the steaming basket from the pot and flip the rice.
8. Cook for another 5 minutes uncovered.
9. Spread rice out to cool. Then roll the rice into a large ball and place in rice basket to serve.

For Video
http://thai-laos-food.blogspot.com/sticky-rice.html
http://www.youtube.com/watch?v=KbP87LS-Gio&feature=related