Sticky rice could easily be one of the most essential grains globally. Nearly half of the world's population eats different varieties of it every day. The origin of this rice can be traced back to Southeast Asia. Our Natural Khasi Sticky Rice, a glutinous rice, from Meghalaya is actually naturally gluten-free! It is known as Khaw Pnah or as Khaw Shulia in the local dialect. High in amylopectin and low in amylose, it is also favoured by the tribals to make varieties of excellent, local rice beer. This sticky rice is sourced from tribal farmers who still follow traditional practices of not using chemical fertilisers or pesticides.

Why eat it

Easy to digest, sticky rice is mildly sweet and chewy. It is packed with vitamins, minerals and fibre. It is best cooked by steaming its grains. The sticky rice recipe is easy to emulate in a modern kitchen too. It can be eaten as a cereal, meal, in sushi or as a dessert. If you haven't tasted this rice yet, there's a lot you've missed. Dig in right away.

Key Benefits

This naturally gluten-free rice has a low GI, provides sustained energy, and supports digestive health. It also helps control blood sugar spikes.

How to Use

Sticky rice cooks best when steamed, not boiled. Soak the rice at room temperature for at least 4 hours. Then steam it, as you would for idlis or dhoklas, using a bamboo steamer or any rack steamer with a muslin cloth. Steaming takes approximately 20–30 minutes

Ingredients-: Sticky Rice

Shelf Life: 15 Months