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1
Soak the rice in cold water to cover by 2 inches for 3 hours up to overnight.
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2
Drain the rice and transfer to a bamboo steaming basket, or a colander or steaming basket which can be suspended over boiling water.
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3
Set aside.
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4
Fill a wok or saucepan with water.
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5
Place a rack or tray at least 1 inch above the water, cover the wok, and bring the water to a boil over high heat.
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6
Uncover the wok and place the rice filled steaming basket on the rack over the steam.
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7
Cover and reduce the heat to maintain a steady steam, and cook until the rice is sticky enough to be squeezed into small lumps, about 30 to 45 minutes.
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8
Add boiling water to the pan as needed to maintain the original level.
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9
When the rice is done, turn it out onto a large baking sheet.
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10
Wet a wooden spoon and quickly and gently spread the rice out into a shallow layer to help release some of the steam.
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11
When the rice is cool enough to touch, gather it into a large lump and place it into a basket or on a serving plate.
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12
Serve hot, warm or room temperature.
