Grain
Sticky Rice
A tier
Sticky rice is the culinary name cooks use for glutinous types in Thai, Lao, and wider Southeast Asian kitchens—often the same waxy grain sold as glutinous rice. Long-grain sticky rices exist alongside short; both steam to a mass you can pinch by hand. Bamboo baskets and cloth liners are traditional tools still used at home and on street stalls. Overnight soak, then steam until translucent and tender. Serve with grilled meats, papaya salad, or sweet coconut sauce. Reheat by resteaming rather than microwave dryness. Label synonyms include sweet rice and waxy rice in different export markets.
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History
Sticky rice was the staple cereal of Lao food culture.
Northern Thai cuisines centred meals on sticky rice.
Diaspora restaurants taught sticky rice technique worldwide.
Retail sticky rice bags became standard in Asian markets globally.