Glutinous Rice in Thai Cuisine

A staple food in Thailand, this specific grain is characterized by its opaque appearance and distinctive sticky texture when cooked. It's fundamentally different from long-grain rice varieties commonly used in other dishes.

Varieties and Cultivation

• Types: Several cultivars exist, differing in grain size, color (white, black, purple), and aroma.
• Cultivation Regions: Predominantly grown in northern and northeastern Thailand due to specific climate and soil conditions that favor its development.
• Harvesting and Processing: Traditional methods involve soaking, steaming, and pounding, though modern processing techniques are also used.

Preparation and Culinary Applications

The cooking process typically involves soaking the grains for several hours, followed by steaming in a specialized conical bamboo basket or using a modern steamer. This yields a uniquely adhesive consistency.

Sweet Dishes

• Mango with : A popular dessert featuring ripe mango slices served with this prepared grain, often accompanied by a sweet coconut milk sauce.
• Black Pudding (Khao Niao Dam): A pudding made with black grains, coconut milk, and sugar, often steamed in banana leaves.
• Other variations: Numerous regional variations exist, incorporating ingredients like durian, taro, or sweet corn.

Savory Dishes

While often associated with sweet preparations, this grain also features in savory dishes, particularly in northern and northeastern Thailand.

• Grilled Chicken with : Commonly served alongside grilled chicken or other grilled meats, allowing for easy handling and eating.
• Fermented : Used as a base for various fermented foods and beverages.

Nutritional Information

Provides carbohydrates for energy. The nutritional content varies slightly depending on the variety, but it's generally a good source of carbohydrates and certain vitamins and minerals.