Glutinous sticky rice steamed in a bamboo basket and served in a lidded container, the north's staple starch, rolled by hand to scoop up curries, dips and grills.

Sticky rice is the foundation of the northern and northeastern Thai table, and Chiang Mai is firmly sticky-rice country. Glutinous rice is soaked for hours, then steamed over water in a cone-shaped bamboo basket until translucent and chewy, and kept in a woven lidded kratip that keeps it warm and soft. It is eaten with the hands: a small ball is pinched off, rolled, and used to scoop nam prik, sausage, grilled meat or curry. More than a side, it sets the communal, utensil-free rhythm of Lanna eating and appears at every meal from street stall to temple feast.

3 editor picks for Khao niao in Chiang Mai, ranked by editorial score. All Chiang Mai signature dishes · Khao niao across every city.