Thai Glutinous Rice Supplier
Specification
| Parameter | Typical Specification |
|---|---|
| Product Name | Thai Glutinous Rice (Sticky Rice) |
| Grain Type | Short to Medium Grain |
| Origin | Thailand |
| Color | White (can also be black/purple for specialty types) |
| Purity | 100% Pure Glutinous Rice |
| Broken Grains | Max 5% (for 5% broken grade) |
| Moisture Content | Max 14% |
| Foreign Matter | Max 0.5% |
| Damaged Kernels | Max 1.5% |
| Chalky Kernels | Max 6% |
| Milling Degree | Well Milled, Sortex Cleaned |
| Paddy Content | Max 0.2% |
| Red Kernels | Max 0.5% |
| Cooking Texture | Very sticky, soft, chewy when cooked |
| Aroma | Natural, mild (non-aromatic unless stated) |
| Shelf Life | 12–24 months under cool, dry conditions |
| Packing Options | 5kg, 25kg, 50kg PP or BOPP bags (customizable) |
| Grades Available | 5%, 10%, 15%, 25%, and 100% broken |
| Certifications | SGS, HACCP, GMP, ISO, or as per buyer requirement |
🍚 Key Characteristics:
- Becomes very sticky and clumpy when steamed (ideal for traditional Asian dishes)
- Used in Thai cuisine for desserts (e.g., mango sticky rice), sticky rice balls, and side dishes
- Higher amylopectin content makes it sticky (almost zero amylose)
🌾 Popular Varieties:
- Thai White Glutinous Rice (standard)
- Thai Black Glutinous Rice (whole grain with outer bran)
- Thai Purple Glutinous Rice (high in antioxidants)
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