I could never claim my dishes to be authentic, because I always find ways to simplify a recipe. Easier for me back then when I was raising a family and working. Easier for me now when I prefer working in the garden or traveling or reading. Traditional Sticky Rice preparation involves soaking the rice overnight, rinsing, and then steaming over a bamboo steamer placed over boiling water—a process my mom followed. Note that Sticky Rice is different from short-grain rice: Sticky Rice is opaque, while short-grain is translucent. 

Mom loved sticky rice. And jasmine rice cooked on the dry side. Dad liked his on the softer mushier side. I used to fight with Mom on the rice consistency because I also prefer mine soft.

So, Xôi.

2 cups of sticky rice. Wash 3 times or until the water runs clear. Add 1 tsp salt and soak for 1 hour.

Rinse again. Place rice in a microwavable bowl. Add enough water to cover the rice and again a dash of salt, and 1 T of oil. Cover the bowl with plastic film.

Microwave it for 6 min. Take bowl out. Remove the plastic cover (be careful with hot steam). Use chopstick to turn the rice.

Back to the microwave, this time, uncovered, for another 5 min.

Done!