Poached Eggs on Sticky Rice

In sieve, rinse rice until water runs clear; drain. In large saucepan, bring 2-1/2 cups (625 mL) water and salt to boil. Add rice; cover and bring to boil. Reduce heat to low; simmer until liquid is absorbed, about 12 minutes. With fork, gently stir twice. Remove from heat; let stand, covered, for 10 minutes.

Meanwhile, in small bowl, whisk together soy sauce, sesame oil, rice vinegar, and chili paste (if using); set aside.

In large deep skillet, bring 6 cups (1.5 L) water and white vinegar to simmer over medium heat. One at a time and adding more eggs, if desired, break eggs into small dish and slide into pan; poach until white is set and yolk is desired doneness, about 3 minutes for slightly runny yolk.

Divide rice among warmed bowls; drizzle with soy mixture. With slotted spoon, transfer each egg to bowl. Sprinkle with onion and sesame seeds.