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Is the hubby making sushi? Zongzi (sticky rice dumplings wrapped in bamboo leaves)? Pudding? Poké bowls? Just likes the texture? Does he add any flavourings? I like a bit of mirin and salt which give a flavour similar to a sushi rice.
My preferred method for cooking sticky rice is to pre-soak at least 6 hours and up to 24 hours, drain and then steam the sticky rice for 23-25 minutes turning once. Once steamed, I dump it on a clean plastic board and fold it over until it's nice and smooth.
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