Black Glutinous Rice.
Eaten as a sweet, sticky pudding in Thailand, the rice is usually served with generous amounts of sweetened coconut milk. This nutty whole grain can also be eaten as a gluten-free snack on its own.
Ingredients:
Black glutinous rice.
Nutrition:
| Typical Value | Per 100g |
|---|---|
| Energy | 0kJ /0kcal |
| Fat | 0g |
| Of which Saturates | 0g |
| Carbohydrate | 0g |
| Of which Sugars | 0g |
| Fibre | 0g |
| Protein | 0g |
| Salt | 0g |
Allergen:
See ingredients in bold.
Features:
Glutinous rice (also called sticky rice, sweet rice or waxy 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.
Usage:
Use as dessert.
Preparation:
Cooked according to your recipe guidelines.
Storage:
Ambient.
For Best Before End: See packaging.
Packaging:
Bag
Weight:
400g
Country of Origin:
Thailand
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