Thai sticky rice (which you'll find in Asian markets, labeled "sweet" or "glutinous" rice) is completely unlike other rice--its grains become semitranslucent when cooked, and the texture is pleasantly chewy. The moniker "sticky" is fitting, as the cooked rice can be pinched off in clumps that hold together firmly. To get the proper texture, it's prepared differently from most rice-soaked overnight and then steamed over (not in) boiling water. If time is tight, quick-soak the rice in warm water for 2 hours, and then continue with recipe as written. If you have a rice cooker with a "sweet rice" or "sticky rice" setting, you can make it that way following manufacturer's instructions, though the texture is less sticky-chewy than you'll get with the traditional cooking method.
2 cups uncooked long-grain sweet or glutinous rice
How to Make It
Place rice in a large bowl. Cover rice with cool water to 2 inches above rice; cover and let stand for 8 hours or overnight. Drain rice.
Line a bamboo steamer with a double layer of cheesecloth; pour rice over cheesecloth. Cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan, making sure water doesn't touch rice; steam 25 minutes or until rice is shiny and cooked through.