as 30 varieties of rice. That number has been drastically reduced due to genetic modifications. Non-glutinous rice (Oryza sativa) is called khao chao (lit., "royal rice"). One type, which is indigenous to Thailand, is the highly prized, sweet-smelling jasmine rice (). This naturally aromatic long-grained rice grows in abundance in the patchwork of paddy fields that blanket Thailand's central plains. Once the rice is steamed or cooked, it is called khao suai (lit., "beautiful rice"). Non-glutinous rice is used for making fried rice dishes, and for congee, of which there are three main varieties: khao tom (a thin rice soup, most often with minced pork or fish), khao tom kui (a thick, unflavored rice porridge that is served with side dishes), or chok (a thick rice porridge that is flavored with broth and minced meat). Other varieties of rice eaten in Thailand include: sticky rice (khao niao), a unique variety of rice which contains an unusual balance of the starches present in all rice, causing it to cook up to a sticky texture. Thai Red Cargo rice, an unpolished long grain rice with an outer deep reddish-brown color and a white center, has a nutty taste and slightly chewy compared to the soft and gummy texture of jasmine rice. Only the husks of the red rice grains are removed which allows it to retain all its nutrients and vitamins, but unlike brown rice, its red color comes from antioxidants in the bran. Black sticky rice is a type of sticky rice with a deep purple-red color that may appear black. Another unpolished grain, black sticky rice has a rich nutty flavor that is most often used in desserts. Noodles in Thailand are usually made from the flour of rice, wheat, or mung bean. Perhaps one of the oldest type of noodle in Thailand is khanom chin, which is a fresh type of rice vermicelli made from fermented rice, and eaten with toppings like green curry (kaeng khiao wan) with chicken or in green papaya salad (som tam). Other noodle varieties were subsequently introduced by Chinese migrants to Thailand, as is testified by their Sino-Thai name kuaitiao (ก๋วยเตี๋ยว; Chinese: 粿條; pinyin: gǔotiáo). The three most common rice varieties of kuaitiao are sen yai (เส้นใหญ่) wide flat noodles, sen lek (เส้นเล็ก) narrow flat noodles, and sen mi (เส้นหมี่; or rice vermicelli), which are round and thin. A fourth popular variety, bami (บะหมี่;