Glutinous rice, also known as ‘sweet rice’, ‘sticky rice’ or ‘pearl rice’ is a form of short-grain white rice that has higher amounts of starch then other medium and long-grain varieties. The rice’s sticky nature comes from a single genetic mutation that causes the rice to lack amylose, a type of starch that otherwise helps separate the cooked rice grains.
Glutinous rice is relatively healthy, having an extremely low fat content, but it doesn’t offer the nutritive value of brown or wild rice, and also has a lower fibre content.
Glutinous rice is mostly grown in and has become a staple food in many Southeast Asian countries.
Glutinous rice goes well in both sweet and savoury dishes. Here are a few recipes using glutinous rice for inspiration.
Interesting Facts about Glutinous Rice:
A 1-cup serving of glutinous white rice provides 18 percent of the selenium, 6 percent of the zinc and 2 percent of the magnesium and phosphorus that adults should consume each day.
Glutinous rice is high in carbohydrates and a good source of selenium, manganese, phosphorous and the vitamin B5. It is low in fat, low in fibre and has a high GI.
Naturally gluten free
100% Glutinous rice
Country of Origin
Product of Thailand
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