Glutinous rice is the main rice eaten in Laos. "Kao" means rice, and "Neaw" means sticky. It is cooked by soaking for several hours and then steaming in a bamboo pot. After that, it should be turned out on a clean surface and kneaded with a wooden paddle: this results in rice balls that will stick to themselves but not to fingers. The large rice ball is kept in a small basket made of bamboo. The rice is sticky but dry, rather than wet and gummy like non-glutinous varieties. The fingers of the right hand are used to eat it by wadding the rice.
chef Obi
I used to work at Hot Peppers and Rhoongnapa makes great sticky rice
if you want it in the raw form, Chinatown would be a great source. I get mine at Manphong. Labeled as glutinous rice. On the Eastside, try Uni Mart on Montreal Rd.