Thai sticky rice. Thais living in northern Thailand, and especially the Isaan region, prefer sticky rice served with their food, rather than the more traditional jasmine rice. Sticky rice is whiter, shorter (oval shaped) and opaque when uncooked. Once cooked sticky rice becomes almost translucent and is best prepared by soaking prior to cooking.
Traditionally sticky rice is served in individual lidded baskets made from either reed or bamboo (kra-tip khao) and diners pluck their own serving from their own basket. Forget table manners, sticky rice is best moulded and eaten with your fingers!
In general terms sticky rice is served as an accompaniment to a range of other dishes as part of the main meal, but is sometimes cooked with coconut milk and a wide variety of fruit, including banana, mango and pineapple as a delicious dessert.
500g
