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Here's an easy, comforting, down home snack-cum-dessert enjoyed throughout Southeast Asia, if not wider. The types of rice used differ from culture to culture; so do, of course, the names. In Thailand, long grain glutinous rice is used. For this batch, I stuck with my tried-and-true sticky rice:water ratio of 1:5 and cooked the rice according to the way I was taught. After I'd shut off the stov
