cooking sticky rice notes

1.5 cups sweet/glutinous rice - rinsed it with water a few times.
Heated some water in pot, not quite to boiling.
Soaked the rice in the hot water for 10 minutes.
Stirred the rice to unclump it, then strained out the hot water.
Transferred the rice to a glass/pyrex dish, and added enough cold water to cover it by a finger.
(that was too much water).
Put the glass lid on, and microwaved it 7 minutes.
Stirred/fluffed the rice. Used a spoon to remove the extra liquid from the top.
Microwaved it another 5 minutes. Most of the water was absorbed, but the rice didn't taste cooked enough.
Stirred in some salt and sugar, and microwaved it another 4 minutes.
Then let it stand for a while.

It turned out pretty good. It's not as sweet as the sticky rice they serve in restaurants with mango.

Next time:
- add less water. Maybe re-use the hot water rather than adding fresh water.
- or plan the meal earlier in advance, and soak the rice in cold water for an hour rather than in hot water.
- use somewhat more sugar and add it earlier (1/4 cup? 3/8 cup?)

Based on info found on these pages:
thaitable
ricekingdom