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Sweet Rice

Sweet rice is Thai glutinous rice. The consistency of what is commonly called "Sticky" Rice is derives from two kinds of starch in the kernels, namely amylose and amylopectin. A higher amount of the latter increases the sticky texture. Sweet rice can cook for both main dishes or desserts.


Fragrant
Tasty
Softness
Fiber

Sweet Rice Packaging

1 kg

1 kg

1kg bag is a durable portable package with a see-through material. It is suitable for small families or small rice consumption, which prefers not to stock too much at home.


PE Bag (Polyethylene)

PE Bag (Polyethylene) is primary used in packaging. PE bags also provide the following benefits: high quality packaging, quick lead times in manufacturing, a variety of printing options, approved for FDA use, excellent moisture protection and flexibility in size, colors and style.


GMO free

Wonnapob provides and supplies the best "vitamin enriched rice products" through our up-to-date automatic rice processing equipments. Our products are GMO free , healthy, and safe for the environment.

Nutrients

1/4 cup (dry) of rice (50g) provides...
  • 177
    CALORIES
    8.9%
  • 0g
    FAT
    LOW 0%
  • 0mg
    SODIUM
    LOW 0%
  • 0g
    SUGAR
    LOW 0%
  • 0.35g
    FIBER
    1%

How to cook rice


Put Glutinous rice into casserole dish
Completely soak Glutinous rice in water for 2 to 10 hours.
Put 1 cup of rice and 1.5 cups of water into the pot. Let the rice soak for at least half an hour or as long as 4 hours.
Put 1 cup of rice and 1.5 cups of water into the rice cooker. Allow the rice to stand and soak for 30 minutes to 4 hours.

Great Choice For Sweet Rice

Thai Coconut Sticky Rice and Mango

Thai Coconut Sticky Rice and Mango

Ingredients

  • 1/2 cup raw Thai sticky rice (no substitute), soaked anywhare from one to 5 hours, drained and rinsed to get rid of excess starch
  • 1/2 cup good coconut milk
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 perfectly ripe good mango (preferably Ataulfo), peeled and cut into thick slices

Preparations

  1. Put the rice in a heatproof bowl and steam in a steamer, over medium heat, for about 20 minutes (based on one half cup of rice). The rice should be cooked through with no hard, raw bits in the middle of the grains. You can also cook the sticky rice without a steamer, using the splatter guard method.
  2. Turn off the heat and let the rice stay in the steamer, with the lid on, while you prepare the coconut milk.
  3. In a heatproof bowl, heat the coconut milk, sugar, and salt in the microwave on high for 2 minutes. The sugar should completely dissolve and the mixture should be very hot.
  4. Take the sticky rice out of the steamer. Pour the hot coconut mixture on top of rice and gently stir. (It may look like your rice is drowned in coconut water, but the liquid will all be absorbed.) Cover the bowl tightly with plastic wrap and let the mixture stand at room temperature, undisturbed, for half and hour.
  5. The coconut sticky rice is to be served at room temperature along with fresh mango. The sesame seeds are optional.
  6. The rice can be refrigerated and reheated in the microwave, but the texture of reheated sticky rice isn’t as good as it is when freshly made, Freezing sticky rice is not recommended.