The most common staple in Myanmar is steamed rice, called htamin (ထမင်း). Burmese varieties of rice are typically starchier than jasmine or basmati rice. Fragrant, aromatic varieties of white rice, including paw hsan hmwe (ပေါ်ဆန်းမွှေး), are popular. Lower-amylose varieties of glutinous rice, which are called kauk hnyin (ကောက်ညှင်း), also feature in Burmese cuisine, including a purple variety called ngacheik (ငချိပ်). Consumers in the northern highlands (e.g., Shan State) prefer stickier, lower-amylose varieties like kauk hnyin and kauk sei, while consumers in lower delta regions preferring higher-amylose varieties like kauk chaw and kauk kyan.Lower-amylose varieties of rice are commonly used in traditional Burmese snacks called mont. While rice is traditionally eaten plain, flavored versions like buttered rice and coconut rice are commonplace festive staples.