“It’s incredibly popular in Laos and Thailand ... not entirely sold on finger food — come in for the sweet purple sticky rice dessert, anyway. This one, you eat with a fork.

In her birth country of Laos ... Among them there is sticky white rice and nonsticky red rice and three kinds of nplej tshav, “blood rice,” with its deep purple grains. There is one Ia ...

After the cookery class, I travel to Luang Prabang, where I learn that not only does sticky rice accompany almost every meal and every mouthful in Laos, the sound of it begins the day. As monks ...

We started that business in 1999. All we sell is sticky rice and chicken." Phommahasay moved to New Mexico in 2012 and began working as a technician for various dealerships in Albuquerque.