What is White Glutinous Rice

White Glutinous Rice is also called sticky rice, sweet rice or waxy rice. It 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 and it is often used in producing starch and flour. It is widely consumed across Asia.

Specifications

100%

Grain Composition & Milling Degree

• Minimum Whole Kernels: 55.0%

• Maximum Broken with length of 3.5-7.0 parts: 12.0%

• The rest contains Head Rice with the length of more than 7.0 parts

• Maximum Thai Long Grain White Rice: 15.0%

• Maximum Red Kernels and/or Undermilled Kernels: 2.0%

• Maximum Yellow Kernels: 1.5%

• Maximum Damaged Kernels: 0.5%

• Maximum Paddy: 10 grains per kg

• Maximum Undeveloped Kernels, Immature Kernels, Other seeds & Foreign Matter: 0.5%

• Maximum Moisture Content: 14%

• Milling Degree: Well Milled

25%

Grain Composition & Milling Degree

• Minimum Whole Kernels: 40.0%

• Maximum Broken with length of less than 5.0 parts: 28.0%

• The rest contains Head Rice with the length of more than 5.0 parts

• Maximum Thai Long Grain White Rice: 15.0%

• Maximum Red Kernels and/or Undermilled Kernels: 6.0%

• Maximum Yellow Kernels: 4.0%

• Maximum Damaged Kernels: 2.0%

• Maximum Paddy: 20 grains per kg

• Maximum Undeveloped Kernels, Immature Kernels, Other seeds & Foreign Matter: 3.0%

• Maximum Moisture Content: 14%

• Milling Degree: Well Milled