Thai sticky rice is used all over Thailand in desserts (e.g. Coconut Sticky Rice with Mango) and also eaten with main dishes in northern Thailand. When eaten with a meal, small bites of this rice are grabbed with the fingers and combined with a small piece of a non-saucy main dish (e.g. larb), fresh crisp side vegetables (cucumber, lettuce, etc), or chili relish. Since this rice is traditionally eaten with one’s fingers, it is usually eaten with dishes that are solid and not very saucy; it shouldn’t be used to soak up sauces (so for example, it does not go with curry). This type of rice is called sticky rice, glutenous rice, or sweet rice. There are numerous cultivars of glutinous rice (including japonica, indica, and tropical japonica strains, see wikipedia), but the other types of sticky rice cannot be used as a replacement for Thai sticky rice (e.g. Chinese glutenous / sweet rice is something different). Milled glutinous rice is white and fully opaque when raw and slightly translucent when cooked (whereas non-glutinous rice which is slightly translucent …