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Wooden bamboo traditional style box with Thai sticky rice

Thai senior woman is selecting bags with food at market stall in Chiang Rai province

Steamed glutinous rice in woven bamboo container. Close up

Thai sticky rice in a woven bamboo basket,The staple food of the Northeastern people. Eat with Papaya Salad. Take a photo at a restaurant in Bangkok, Thailand.

Make traditional Chinese traditional steamed cake. Red date glutinous rice cake.

Crispy fried rice, concon, rice that sticks in the saucepan and toasts it crispy.

Riceberry , Brown rice , Jasmin rice , Saffron rice , Butterfly Pea riceRiceberry , Brown rice , Jasmin rice , Saffron rice , Butterfly Pea rice

Hong Kong’s best street food essentials - steamed rice rolls

Rice steamed in bamboo tube served in a paper dish, Miao, arunachal Pradesh, India. Rice Cooked in Bamboo Tubes, also called Bamboo Rice or Fragrant Bamboo Rice, is a type of roasted food consisting of rice and some spices, contained in a bamboo tube. Generally, it is made by people who live in mountainous regions.

Fresh raw smashed crab roe meat paste fish ball surimi for hot pot on bamboo plate

Bags with food at market stall in Chiang Rai province

Thai dessert, Sweet sticky rice with egg custard

Close up of home made Zongzi with filling of white and red wholegrain glutinous rice, peanuts, mung beans and red dates (Chinese dates).

Glutinous rice cooked with sugar which coffee and pandan leaves flavor7

$Nipa palm dessert (Khanom Jaak) is a traditional Thai dessert with a long history of generations. It originated from the wisdom of ancient people who invented making snacks by selecting natural ingredients to make them useful by using agricultural products as ingredients, including using trees as ingredients and containers for wrapping each type of dessert. Khanom Jaak is made from glutinous rice flour, mostly black glutinous rice, coarsely grated coconut, coconut sugar and a little salt, mixed together and wrapped. \n\nIt is called Khanom Jaak because it is wrapped in fresh nipa leaves from the nipa palm tree, a plant in the palm family that grows in clumps in mangrove forests and along salty waters. The dessert is then cooked by grilling over a fire similar to grilling Khao Lam, but with less heat, and the delicious taste comes from the light aroma of the nipa leaves used to wrap the dessert and grill it.$

Thai food sticky rice in bamboo container with baked grilled and roasted steak chicken with Jaew sauce or spicy dipping meat sauce for customers people eat and drink at restaurant in Bangkok, Thailand

White rice, pilaff with parsley close up

Traditional Thai dessert mango sticky rice served in small leaf-shaped plates with white and blue sticky rice topped with sesame seeds and fresh ripe mango cubes

Steamed glutinous rice in a bamboo wooden old style box

Zongzi (Chinese Rice Dumpling) serving on a banana leaf design plate.

Malaysia's popular street food, steamed coconut rice in a bamboo steamer, being prepared by a market vendor, ready for sale at a night market in Malaysia.

Sweet black sticky rice with grains. Thai dessert

Cooking applications today can be done in many ways, including the method of steaming sticky rice using an electric stove at home without using a gas stove like usual, which is cooking with a little special technique that housewives can do at home.

Cooked white mochi rice cakes roasted toasted baked in oven in traditional Japanese way on plate macro closeup of texture

In some Vietnamese villages like Ban village in Hung Yen Province, soy sauce is still made in the traditional way. Locals soak and boil rice before it is left for two days to turn yellow with fungus, where they mix it with soybeans, salt and water. The earthen jars are filled with the mixture and covered tightly for a few months till the fermentation process is completed.

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