Combine thai jasmine rice, water, bruised lemongrass, whole red chile, peeled and bruised gingerroot, and peeled garlic in a large saucepan.

Let the ingredients stand for 5 minutes.

Cover the saucepan and bring to a boil over medium-high heat.

Once boiling, reduce the heat to low and cook for 10 minutes, or until the water is absorbed.

Remove the saucepan from the heat and let stand covered for an additional 5 minutes.

If desired, remove the flavorings (lemongrass, chile, ginger, garlic) from the rice.

Pile the cooked sticky rice into a serving dish.

Serve the aromatic sticky rice immediately while it is very hot.