Rice
Khao Lam
ข้าวหลาม
Laos
Sticky rice with coconut milk and sugar steamed inside a bamboo tube until caramelized.
Original eatfuls sticker artwork
What it is
A closer look at Khao Lam.
Sticky rice with coconut milk and sugar steamed inside a bamboo tube until caramelized.
What to look for
Know it when you find it.
Sold in bamboo segments at markets; push the rice out from the bottom for a warm, sweet treat.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Khao Lam.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
If this caught your eye…
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Native African rice (Oryza glaberrima) cultivated in tidal mangrove swamps using traditional dike systems; major crop in Tombali and Oio regions; 21 purified local varieties catalogued; a Slow Food and FAO biodiversity project; the backbone of Guinea-Bissau's rice culture.
Punjab, India
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Bhutanese Red Rice
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A short-grain japonica rice with a red bran layer, grown in the terraces of the Paro and Punakha valleys on glacial meltwater.
Sylhet Division, Bangladesh
Birin Rice
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Red-and-white sticky rice grown only in the Sylhet region, used for the region's steamed and roasted rice cakes.
Bangladesh
Chinigura Rice
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Tiny aromatic rice grown mainly in the Mymensingh region, used for polao, biryani and payesh rather than daily eating.
Nepal
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Rice is parboiled, flattened, and dried into beaten rice eaten dry or softened beside curries, meat, and achar.
Hanoi, Vietnam
Cốm (Green Sticky Rice)
Cốm
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Karnali, Nepal
Jumli Marshi Rice
Jumli Marshi
A highland Nepalese rice landrace from Jumla, valued for its reddish grain, cold tolerance, aroma, and ability to mature in a short mountain growing season.