Step 1

Rinse the rice a few times by running water over it, swishing it around, and draining out the water as much as you can, and repeating it, until the water looks more clear.

Step 2

Soak the sweet rice in water with a few inches above it (make sure you have room above it cuz the rice will expand as it soaks) for at least 4 hours to overnight.

Step 3

Fill a saute pan, or pot with a few inches of water. Bring it to a boil.

Step 4

Place the splatter guard on top of the pot, and spread out the rice in a thin layer.

Step 5

Place another pot or bowl on top of the splatter guard, so it covers the rice, but doesn’t touch it (see in pic above).

Step 6

Let the rice cook for about 12-18 minutes or so, depending on your stove top, until it’s sticking together and cooked through.

Step 7

Using a spatula, flip the rice over in sections, so the other side of the rice cooks for about 3 minutes or so. I like to taste it to see if it’s reached the sticky, chewy texture.

Step 8

If you have a steamer pot, you can follow the same steps as above, but make sure you put a cheesecloth, or something in the steaming area, so your rice doesn’t fall through the large steamer holes.

Step 9

Fill the aluminum pot with a few inches of water, and bring it to a boil.

Step 10

Wet the bamboo part of the steamer until it is damp to the touch.

Step 11

Add the sticky rice to the basket, and press it down.

Step 12

Find a lid that covers the sticky rice, but doesn’t touch it. It doesn’t have to fit perfectly. As long as the rice is covered and the lid isn’t touching the rice.

Step 13

Let the rice cook for about 18-20 minutes, depending on your stove top. Then gently flip the rice over by taking off the basket and gently jiggling the basket until the rice shifts, and it flips over, so the other side of the rice can cook.

Step 14

Cook the rice for another 5 minutes or so, until all the rice is sticky, and cooked through.