First of all, rice should have sticky rice. Or, rice with more fat. But not glutinous rice. Just like northeast rice.
I usually soak for about 40 minutes. Just don't soak the rice.
Open the lid as soon as the meal is ready, and when the steam has gone, you can knead it into a ball while it is hot.
Remember to dip your hands in water. Otherwise, if the rice sticks to your hands, it will not be shaped, and it will be easy to burn.
Another way is to use plastic wrap. Put the rice on the plastic wrap. This method is more suitable for beginners.