Don't worry if the rice sticks a little at the bottom of the pan, these bits are sweeter and stickier and by far the best bits of the pot. Think of it a little like the golden crust on the bottom of a paella.

Ingredients
200g glutinous rice
90ml flavourless oil
2 onions, sliced thinly
¼ tsp ground turmeric
1 teaspoon salt
½ tsp chicken or vegetable bouillon
230ml cold water

Method
Soak the rice in a large bowl with lots of water for around an hour. 

Drain the rice thoroughly. 

Heat the oil in a medium pan over a medium heat, and gently cook the onions and turmeric for 5 minutes or until the onions are starting to go golden. 

Add the rice, salt and bouillon powder and mix everything together. Smooth and flatten the rice on the top so it looks even and then gently pour in the water. Cover the pan and bring to the boil. Turn the heat to low and cook for 40 minutes without lifting the lid until the end when you check the rice is cooked. Turn off the heat and leave to rest for 5 minutes before serving.