Sticky Rice
Default unit: pcs · Common product
Description
Sticky rice is a short‑grain rice high in amylopectin that becomes tacky when cooked, making it ideal for soaking up sauces. It is widely used in Asian cuisine for sushi, mango sticky rice, and various desserts.
Nutrition
(per 100g)
Calories365
Protein6.9г
Fat0.6г
Carbs80.4г
Vitamins & minerals
Thiamine (B1), niacin (B3), minerals — potassium, iron
How to choose
Choose rice that is white and glossy, free of yellow spots or cracks; it should have a fresh, neutral aroma.
How to store
Store in an airtight container in a cool, dry pantry; once opened, it can be kept in the refrigerator for up to six months.
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