Thai-Style Sticky Rice (Khao Niaw)

Place rice in medium bowl and pour enough water over rice to cover by 2 inches. Let stand at room temperature for at least 4 hours or up to 8 hours.

Cut 18-inch square of double-thickness cheesecloth. Line large fine-mesh strainer with cheesecloth, letting excess hang over sides. Drain rice in prepared strainer, then rinse under running water until water runs clear. Fold edges of cheesecloth over rice and pat surface of rice smooth.

Bring 1 1/2 inches water to boil in large saucepan. Set strainer in saucepan (water should not touch bottom of strainer), cover with lid (it will not form tight seal), reduce heat to medium-high, and steam rice for 15 minutes. Uncover and, using tongs, flip cheesecloth bundle (rice should form sticky mass) so side that was closer to bottom of saucepan is now on top. Cover and continue to steam until rice is just translucent and texture is tender but with a little chew, 15 to 20 minutes longer, checking water level occasionally and adding more if necessary.

Remove saucepan from heat, drain excess water from saucepan and return strainer to saucepan. Cover and let rice stand for 10 to 15 minutes before serving.