Sticky rice is easier to make than you might think. We asked Toronto-based chef Nick Liu for his surefire steps.

Step 1: Soak the rice
Soak two cups (500 mL) of sticky rice, covered with two to three inches (5 to 8 cm) of cold water, for at least three hours, but preferably overnight.

Step 2: Line a steamer
Prepare your rice steamer by lining the inside. Banana leaves (available at Asian grocery stores) work best for small steamers, but use cheesecloth for larger steamers. Bamboo steamers work well, but you can also use the steamer insert of a pasta pot.

Step 3: Drain
Drain the rice and place directly into your lined steamer.

Step 4: Steam
Steam the rice, covered, over boiling water for 45 minutes or until shiny and tender. Don't stir. Cooking time may vary depending on how long you were able to soak your rice.

Step 5: Serve
Sticky rice goes really well with sauce-based dishes, says Liu. "Traditionally, it's used as a sort of dipping bread with the rice being formed into balls and dipped into a variety of sauces," he says.

If you're feeling a little more adventurous, Liu suggests making coconut-scented sticky rice. Soak your rice overnight in a mixture of coconut milk, lemongrass, ginger and garlic. After you drain the rice, use the soaking liquid as the steaming water and steam for 45 minutes.

Photography, iStockphoto.com.