Sticky (or glutinous) rice does not contain gluten; the name refers to its texture once cooked. The grains hold together, making them easy to mould into sushi and pick up with chopsticks.
Tip the rice into a medium saucepan. Add 300ml/10fl oz water and bring to the boil. Reduce the heat, cover with a lid and simmer for 10 minutes. Remove from the heat, drain off any excess water ...