More commonly used than the shorter variety of sticky rice, it’s especially popular in northeast Thailand. Long grain glutinous rice is soaked in cool water for up to six hours before being steamed over pots of simmering water, traditionally packed into a conical bamboo steamer. It takes thirty to forty-five minutes to yield the clear, long, chewy rice grains. This rice is usually eaten with hands by grabbing a small amount, kneading it into a small ball or disk, and using it to scoop up other foods. Thai: pin khao; Vietnamese: gạo nếp hột dăi
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