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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 yaan and som tam.
Gai yaan is grilled chicken, while som tam is a spicy papaya salad.
Kao neaw is also eaten with desserts. Kao neaw mamuang is ripe mangos and coconut milk steamed with kao neaw. 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 for the Japanese New Year.
See also
External link
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