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@dracula
You should just be able to steam it... For thai sticky rice (or glutinous sweet rice - as the packet in asian supermarkets will call it) - I just use one cup of rice to about 1.5 cups of water, add all into a pot, cold and bring to a boil.
Once it's reached a boil, drop the temperature to a simmer and put on a tight fitting lid (or plate!), and cook for a further 10 minutes. Then remove from heat completely and let steam for a further 10 minutes with the lid on.
That usually gives perfect results...