Sticky, or glutinous, rice is a staple of Laos and northern Thailand, where it is served with most meals. Commonly eaten with the fingers, it is formed into balls, which are used to scoop up small mouthfuls of laab and spicy dips and other concoctions, characteristic of those regions. Sticky rice is also widely used throughout Southeast Asia as a dessert ingredient. It has a distinctive flavour and texture, nothing like regular white or jasmine rice.