Sticky rice is best served with stir-fry dishes. Less water is needed and the result is a short-grain sticky rice which can be pressed into a small rice mold. This can then be inverted onto each serving plate.

    3 cups uncooked pearl rice
    4 cups cold water
    Pinch salt

1.  Rinse rice well in a colander with very small holes.

2.  Rice cooker method: Place rinsed rice, water and salt in an
     automatic rice cooker. Turn cooker on.

3.  Stove top method: Place rice, water and salt in a 6-quart
     Dutch oven. Bring to a boil over medium heat. Reduce heat
     to low and cover with a lid. Check after 20 minutes.

4.  Move to the back of the stove onto a cold burner. Leave to set
     until serving time. Rice will absorb any additional water.

     Makes 6 servings