Laotion (Thai/Viet) Style Sticky Rice, after making sticky rice do you knead the rice in something specific? I have been trying to replicate some sticky rice that I ate during my childhood.  I know you have to rinse the glutinous rice several times and let it soak for a good period of time.  I then used my rice cooker instead of my bamboo steamer and it did a pretty good job.
(I am using calrose rice)

After removing from the rice cooker the rice is extremely sticky, I remember watching my friend's dad prepare this every morning and he would knead the rice in a substance on the counter top.  I believe that it was rice flour.  Any ideas on if this is what should be used to knead the rice in?  I am not talking about sushi rice.  I will make that some other time.

I have read all the posts on sticky rice on Seasoned Advice but have came up with nothing regarding this.  (Also, searched the web)
Thai people we separate sticky rice on a big round tray after steam it to cool down and get rid of steam heat which will make rice is over cook and become too sticky. 
If you want to cook from rice cooker soak sticky rice over night and in the morning wash it with water 2-3 times then add water about the same level of sticky rice if you add water too much it will too sticky.

Enjoy your meal !