Place the Glutinous Rice (Khao Niao) in a bowl and rinse under cool running water, swirling and draining several times until the rinse water is mostly clear.
Cover the rinsed rice with enough Water to submerge it by about 1–2 inches and soak for 4–6 hours, or overnight for best texture; this hydrates the grains so they steam evenly.
Drain the soaked rice thoroughly and transfer it to a steamer basket or a bamboo steamer lined with a clean muslin or cheesecloth.
Bring a pot of water to a gentle simmer (do not let it boil vigorously), place the steamer over the simmering water, cover, and steam the rice for 20–30 minutes, checking for doneness at the 20-minute mark—grains should be tender and slightly translucent.
If needed, steam an additional 5–10 minutes until fully tender. Remove the steamer from heat, let the rice rest covered for 5–10 minutes to finish steaming, then gently fluff and serve warm.
