I love sticky rice at Thai restaurants. My sticky rice is not nearly as sticky, and it doesn't turn clear when cooked either.
I am using "Apple Brand" sweet rice, and following a basic sticky rice recipe from the NYTimes:
Cooking the rice longer doesn't make it any better (or worse). I've tried soaking it for 10 hours and for 22 hours, and I do rinse it thoroughly first.
Why isn't it getting super sticky? Why isn't it turning clear (don't care as much about this)? Any help would be appreciated!