Broken % Max 5.0
Moisture % Max 14.5
Foreign matters % Max 0.05
Chalky kernels % Max 4.0
Damaged kernels % Max 0.3
Immature kernels % Max 1.0
Red and Streaked kernels % Max 0.5
Yellow kernels % Max 1.0
Paddy grain (grains/kg) % Max 5.0
Average length of whole grain (mm) 5.0
Crop Year Current
Milling Degree Well milled, double polished and sortexed
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.
Packaging sizes: 1kg, 5kg, 10kg, 15kg, 20kg, 50kg, bulk