In the Isan region, sticky rice is life. 

According to SBS Australia, most people from the region either grow up in a family of rice farmers or have worked in the fields. 

Understandably, this type of rice is a culinary staple. 

Not only is it prolific in the region, but it's also very portable, easily reheated, filling, and contains more energy than plain white rice. 

It's also an essential contrast to the spicy, sour, and funky flavors that are common in Thai cuisine.

One popular preparation called "khao gee" involves wrapping sticky rice around skewers in elliptical balls and grilling it. 

After an initial grilling, the rice balls are basted with a coating of egg. 

The result is a starchy treat with a range of different textures. In Isan, khao gee is commonly made as a winter comfort food, according to the Michelin Guide.

If you are going to make sticky rice at home, you should know that it takes time. 

After being rinsed, sticky rice should be soaked for at least two hours — but usually, it's soaked overnight before being cooked. 

You should also consider making sticky rice in a steamer because it gives the perfect balance between chewy and sticky.

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