is the name given to steamed sticky rice in Thailand. This is a particularly gluten-rich type of rice that becomes
slightly sticky when steamed. This allows the glutinous rice to be shaped with the hands and dipped into soups, curries and nam prik.
Sticky rice is widespread in Isaan and northern Thailand, which is due to its proximity to Laos, where sticky rice is an integral part of almost every meal.
Traditionally, sticky rice is steamed in a bamboo basket called a “huad” (
). The curved basket, which is reminiscent of a hat, is placed on
an aluminum pot filled with water called “Mau Niao” (
), from which the hot steam rises.
