Sticky rice
Sticky rice or
glutinous rice is the main type of
rice grown and consumed by the
Lao of
Laos and
Northeast Thailand, areas which are considered to be the primary center of origin and domestication of Asian rice (
Oryza sativa L.). It has been cultivated in this area for 4,000 years. An estimated 85% of Lao rice production is of this glutinous type.
In
Thai,
Lao and
Isaan, sticky rice is
kao neaw: "kao" means rice, and "neaw" means sticky.
The improved rice varieties that swept through Asia during the
Green Revolution were non-glutinous types and Lao farmers rejected them in favour of their traditional sticky varieties. Gradually though, improved higher-yield strains of sticky rice became available from the Laotian
National Rice Research Programme. By
1999, more than 70% of the area along the
Mekong River Valley was of the newer strains.
Laotian traditions
Sticky rice is usually served in a small basket made out of bamboo; the fingers of the right hand are used to eat it by wadding the rice. Two of the most popular dishes are gai yaang and Som_Tum. Gai yaang is grilled chicken, while som tum is a spicy papaya salad.
Kao neaw is also eaten with desserts. Kao neaw moon is Kao neaw steamed with coconut milk that can be served with ripened mango or durian. And kao neaw kluay is banana and kao neaw steamed together, usually with coconut milk.
Chinese traditions
The Chinese have adopted sticky rice as part of their diet, mostly in seasonal or holiday-related foods. For example, zongzi or rice dumpling is a Chinese dish consistsing of sticky rice and meats or nuts wrapped in leaves and steamed. This is usually eaten during the Dragonboat Ceremony days.
Japanese traditions
Mochi is a traditional food made of sticky rice, and is typically eaten during the Japanese New Year.
See also
\n* Cuisine of China\n** Hakka cuisine\n* Cuisine of Japan\n* Cuisine of Laos\n* Cuisine of Thailand
External link
\n*Laos at the crossroads
\nCategory:Chinese cuisine
