Steamed Thai sticky rice

Rinse the rice, then soak in water at least three hours or up to overnight until completely saturated.

Drain the rice.

Wrap the rice in muslin or a tea towel on a steamer rack (or use a bamboo steamer) over a pot of boiling water with a close-fitting top; steam 20 minutes until completely done.

Variation: for extra soft rice that stays soft as it cools, pour hot off-the-boil water over the drained rice, steep about 10 minutes, and drain again.

Refrigerate leftovers no more than a day, or freeze; reheat covered with a damp towel or paper towel so it does not dry out.