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Is anyone familiar with growing unripe sticky rice for consumption in Cambodia?

Called com in Vietnamese, and khao mao in Thailand and Laos, green, flattened, roasted unripe glutinous rice seems to have cultural significance across the region, but I can not find any information about it in Cambodia.

Is anyone here growing it, or does anyone know about the market for it?

Does anyone know what it is called in Khmer?

I think you may be talking about "ambok", it can be made from regular rice as well as glutinous. For the latter you will have to Walt until November and December. Right now it can still be bought but it is approaching the end of the season(Chong Dai).

I use it as a breakfast cereal. I add fruit, hot water and some palm sugar. Locals just usually eat it mixed up with a ripe banana.

taabarang wrote:I think you may be talking about "ambok", it can be made from regular rice as well as glutinous. For the latter you will have to Walt until November and December. Right now it can still be bought but it is approaching the end of the season(Chong Dai).

I use it as a breakfast cereal. I add fruit, hot water and some palm sugar. Locals just usually eat it mixed up with a ripe banana.

That is definitely the same process, although from the videos I saw it appears they are using fully ripe white rice rather than the unripe green variety.

Do you know what that is selling for in the market right now?

Thanks.

I didn't see the video so I don't know, but fully ripe rice would be pulverized and unusable. I live rurally so I buy from the mom and pop producers. It's probably cheaper at our village market than where you are at. It is sold by the can(usually an empty condensed milk can),for around 1000 riels a can usually 1-200riels more. If you wait for the ambok made from sticky rice it will be even a little more expensive.