Learning to cook Thai

sticky rice is like thai risotto

You can store sticky rice, but I would not suggest you use it as a cooking ingredient after storing it. See, as a short grain rice - similar to aborio or caranoli - it has a lot of starch around the kernals that glue themselves together - hence the "sticky" nature of them. If you store it after cooking it, it becomes a glue ball. You can heat it in the microwave, and use it as a side, but that'e about all I'd suggest. For something nice, I would always make fresh.

Aside: the long grain rices have a different kind of stach configuration that form large crystals when saved and chilled in the fridge. Think of the texture of Chinese rice the next day when you take it out of the fridge. It's almost sharp!

OK, so your rice was too runny. Simply put, that means you didn't make it right. The problem is almost assuredly too much water and/or not enough cooking. Now the Thais actually like to soak their rice (overnight) and then steam it the next day until tender. This form of cooking is a pain in the *** though. So the way I suggest to make thai sticky rice is like risotto, though with a lot less stirring. But you will add water incrementally until it is done. You will work up a starch network between the grains of rice, and get that great "sticky" consistency between the grains, and you can then work with them the way you want.

Hope that helps!

Another way to use rice after storage is dried rice. Which is only taking already cooked rice and cooking it again in a sauté pan with oil covering the bottom of the pan.