🍝 Enjoy the cooking of Italy and save 25% on ckbk Membership 🇮🇹
By Jeffrey Alford and Naomi Duguid
Published 1998
In northern and northeastern Thailand, in Laos, among the Dong people in China’s Guizhou Province, and in parts of Vietnam, long-grain sticky rice is the staple grain. It is mostly served with savory side dishes and flavorings, though occasionally it is served sweetened, as in the perennial favorite sticky rice with mango slices. See Thai Black Rice Treat.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Monthly plan
Annual plan
Advertisement
Advertisement