Thai sticky rice Known as khao neeo in Thailand and Laos, Thai sticky rice is medium-to long-grain and slightly aromatic. It is cooked by steaming over water, after a preliminary soaking in water. The rice is very low amylose (waxy) rice and may be labeled “sweet rice, ” or “glutinous rice, ” or “gao nep” (Vietnamese for “sticky rice”). It has opaque white grains when raw rather than the translucent grains of nonsticky Thai rice. Thai sticky rice is also being grown in California.
