Description

Thai Glutinous Rice

– Broken: 5% Max

– Moisture: 14% Max

– Foreign Matter: 0.1% Max

– Yellow Kernels: 0.5% Max

– Damaged Kernel: 0.5% Max

– Red And Streaked Kernels: 0.5% Max

-Paddy per Kg: 2.0 Grain Maximum

-Average length of grain: 5.8mm Min

– Milling Degree: Well Milled & Double Polished, Sortex (or none Sortex as Buyer’s Request)

– Insect: Nil after fumigation

– Rodents: No presence even particles of rodents

Crop: New crop

Thai Glutinous Rice is a sticky, aromatic rice variety, commonly used in Thai desserts, such as mango sticky rice. This rice has a unique texture, perfect for wrapping in leaves or steaming. It pairs well with both savory and sweet dishes, enhancing flavor with its natural sweetness. Khao Niew is essential in making sticky rice cakes and rice dumplings. It’s commonly used in Southeast Asian cuisine for its ability to absorb flavors. Cooks prepare this rice by soaking it overnight before steaming to achieve the perfect consistency.

Thai Glutinous Rice, or “Khao Niew,” plays a vital role in Thai culture and cuisine.

It’s known for its sticky texture, making it perfect for eating with hands, especially during traditional meals. The rice is traditionally steamed in a bamboo basket, enhancing its flavor and texture. Thai Glutinous Rice is essential in popular Thai desserts like “Khao Niew Mamuang” (sticky rice with mango) and “Khao Tom Mat” (sweet sticky rice with banana).

This rice variety has a distinct, slightly sweet taste and pairs well with rich flavors like coconut milk. In northern and northeastern Thailand, people often serve it alongside spicy dips or grilled meats. You can also find it wrapped in banana leaves, often served at festivals and ceremonies. Many Thai families grow this rice locally, especially in the northeast region, known for its glutinous rice fields. Thai Glutinous Rice is also gluten-free, making it a great option for those with dietary restrictions.