Sticky 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. It is called glutinous in the sense of being glue-like or sticky, and not in the sense of containing gluten. 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.
White rice is typically enriched with added nutrients such as iron and B vitamins. So while brown rice does have more nutrients than white rice, white rice is still considered nutritious. Easy-to-cook and light on the stomach, white rice has various health benefits.
Thai White Rice is the long grain type. When cooked, it has a firm texture and gives a high volume of cooked rice because of its unique cooking characteristics, Thai White Rice has long gained its popularity and has been the world staple for many decades. It is a controversial food in nutrition circles.
Essential details
Type:
Rice
Texture:
Hard
Variety:
Short-Grain Rice
Style:
Dried
Cultivation Type:
Organic
Color:
White
Drying Process:
AD
Broken Ratio (%):
10 %
Max. Moisture (%):
5 %
Admixture (%):
50 %
Place of Origin:
AUSTRIA
Colour:
Natural Colour
Quality:
100% Pure Silky Sortex Clean
Broken:
5 % Max
Packing:
25 / 50 Kg Pp Bag
Shape:
Long Shape
Keyword:
White Rice Long Grain
Other names:
Pearl Rice
Shelf Life:
24 Months
Feature:
High Nutritional
Supply Ability
Supply Ability
100000 Ton/Tons per Week
Packaging & delivery
Packaging Details
As buyers request
Port
Worldwide
Lead time:
Quantity(tons) 1 - 500 >500
Lead time (days) 7 To be negotiated
