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.