Sticky rice is addictive. Its chewy, opalescent grains stick together, making the rice easy to handle and helpful in scooping up spicy salads, fiery curries, and palm sugar syrups. Steaming the soaked rice over a cauldron of boiling water allows each grain to remain separate yet retain its stickiness. The northeasterners are especially fond of conical bamboo steamers used for preparing this unique long grain rice. One favorite recipe is sticky rice with fresh mangos.
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