- Country of Origin: Thailand
Glutinous Rice or Sticky Rice is a variety of rice which is primarily grown in Southeast and East Asia. This product is very low in an element named Amylose which is a form of starch. This is what gives Glutinous rice its 'stickiness'.
Many make the mistake of thinking Glutinous Rice is called such a name as it contains gluten which is not the case. Glutinous Rice derives its name from its sticky or gluey nature and is in fact Gluten Free.
The grain itself can be used whether it be milled or unmilled. The milled product will come out white and be completely opaque whereas the unmilled product will have a black or purple appearance. Black and purple glutinous rices are distinct strains from white glutinous rice.
The rice itself is traditionally used in Sweets and Breakfasts but has varying applications depending on country and culture.
1 Cup of Rice to 2 and 1/4 cups of water
Wash the rice well changing water on a couple of occasions;
Drain and place in a heavy saucepan with tight lid;
Add water and bring to an aggressive boil;
Cover and reduce the heat to a gentle simmer and cook until tender:
Approx. 45 tyo 50 minutes
(Typical analysis per 100g)
Energy 1472 kJ
Protein 7.3 g
Fat Total 0.32 g
Saturated 0 g
Carbohydrates 80 g
Sugars 0.0 g
Sodium 13.8 mg
Glutinous Black Rice
Packaged in a facility that processes peanuts, wheat and milk products
Store item in an airtight Container in a cool dry place
Up to 12 months if stored correctly. See label for Best Before date