Yup, it's also used as a textural component and binder in Thai salads and
larb, when it's dry roasted and ground.

"aem" > wrote in message
...
What you say is fine, but I think when she says "sticky rice" she
means the kind also called "glutinous rice." This is a special kind
of short grain rice that is, well, stickier, and it is usually given a
long soak and then steamed, as she says. Most widely used in
Thailand, I think. -aem