Rice

Rice is of almost equal importance to Thai cuisine as is coconut milk. The Thai use mainly two varieties of the grain: long, short. Long grain, of various qualities, is used as a basic element served with all meals – white and fluffy. Short grain, or glutinous, replaces long grain as a staple mainly in northern Thailand and neighboring Laos, Cambodia and Burma. It is cooked universally for desserts, often boiled with coconut milk. Glutinous is often referred to as “sticky rice” because of i