Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice, or waxy rice) is a type of rice grown mainly in Southeast and East Asia, Northeastern India, and Bhutan which has opaque grains, very low amylose content and is especially sticky when cooked. It is widely consumed across Asia.
Sticky rice, also called sweet rice and glutinous rice, is used throughout Asia. This round-grained rice is immediately recognizable by its sticky, gluelike texture when cooked. It is the total or near absence of the starch amylose that makes sticky rice so sticky. Offered in long-grain and short-grain varieties, sticky rice is used in both sweet and savory Vietnam dishes and is most often steamed. Sticky rice is more expensive than regular white rice, about double the price. Opaque, long grains Average length: 6,3mm. Natural flavor with content and especially sticky when cooked.
|Product name||White glutinous rice|
|Color||Pure white / Natural white|
|Damage kernels||0.5% max|
|Broken Ratio||5% max|
|Yellow kernels||0.5% max|
|Milling Degree||Well milled|
|Packing||20kgs pp bags or customer’s request|
|Place of origin||Vietnam|
|Storage||Keep in a cool dry place, avoid insects and sunny|