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The smaller ones are used for serving sticky (glutinous) rice, the main rice eaten in Laos. Cooking it involves soaking the rice for several hours, then steaming it in a bamboo pot. It is then kneaded with a wooden paddle into rice balls with rice that stick to itself, not to fingers. The large rice ball is kept in a small basket made of bamboo, like the ones in the photo. The rice is sticky but dry, rather than wet and gummy like non-glutinous varieties. The fingers of the right hand are used to eat it by wadding the rice.
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Asia
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