Ahhhh, but Basmati does stick together when slightly overcooked. For this use, it would work well. Jasmine rice would be the same.Basmati won't stick together like the shorter grain rices. You should take a loot at the glutinous/sweet rices used in China and Japanese sushi rice. They're less expensive, starchy, sticky, and are often use for various ball forms. Onigiri and Zongzi being two common ones.