Glutinous rice

[:vi]Specifications Parameters

Moisture max. 14 %
Broken (basis 2/3) max. 10 %
Yellow kernels max. 1.5 %
Damaged kernels max. 4%
Foreign matter max. 0,2%
Paddy (grains / kg) max. 10 grains / kg
Red and red streaked kernels max. 2.5 %
Rice admixture max. 8 %
Average length of whole grain min. 5,7 mm
Milling degree well milled[:]

SKU: Glutinous rice Categories: , Tag:


[:vi]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 and the eastern parts of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. While it is widely consumed across Asia, it is only a staple food in northeastern Vietnam and Laos.

It is called glutinous (Latin: glūtinōsus in the sense of being glue-like or sticky, and not in the sense of containing gluten (which it does not). While often called “sticky rice”, it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include japonica, indica and tropical japonica strains.



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