Sticky rice is an essential part of any Asian meal. It goes with everything. I love it! I can eat it with everything. Sticky rice is a staple in Laos, where it is especially beloved, but it has ardent fans throughout Asia. Wadded into little balls and eaten with fingers is the customary way to enjoy it, the better to dunk into spicy saucy dishes. It’s perfect with the spicy sauces on this website! Sticky rice can be easily grasped with chopsticks, too.
Traditionally, it’s cooked over steam in a conical woven basket. If you don’t have such a steamer, you can use a standard stacking steamer, or even a colander, lined with muslin or cheesecloth. I use a fine mesh strainer that fits over a saucepan for perfectly cooked rice. For the best texture, cooking sticky rice over hot steam really is ideal, but it is possible to do so in an electric rice cooker, using less water than usual, or in a pot on the stove (the downside being inferior texture and a stubborn sticky residue left in the pot).