You don't have to reserve this dish for an Asian main course; also great served with grilled chicken or pork. Although I've posted the recipe to use with my bamboo steamer, a pasta pot (with a deep basket) lined with cheese cloth will work just as well. Besure to use long grain Thai sticky rice, not American long grain, or China sticky rice. Here's an explanation of Thai sticky rice: http://importfood.com/stickyrice.html .
Time indicated does not include soak time for the rice. Recipe comes from The Gourmet Cookbook