1. Soak the rice for at least four hours (and up to overnight) in a large bowl or pot with enough water to cover the rice by several inches.
2. Drain the soaked rice, rinse in cold water, and transfer to a parchment paper- or cheesecloth-lined bamboo steamer basket or heat-safe plate.
3. Fill a large pot or wok with about two inches of water. Bring the water to a boil over high heat.
4. Lower the heat to medium and transfer the steamer basket or plate to the pot, using a steamer rack or can to elevate the plate, if needed. Cover and steam until tender about 20 to 40 minutes.