White Sticky Rice is an aromatic sticky rice from Meghalaya with a rich nutty flavour and delicate texture. It is a short-grain rice also known as glutinous rice due to the presence of a starch compound called amylopectin which makes it sticky but it is still gluten-free as it does not have the gluten protein that wheat has! Use it and enjoy the full-flavoured natural taste of rice from the hills of Meghalaya.
How to cook White Sticky Rice
Wash rice well in several changes of cold water. Drain well.
Place rice in a large heavy saucepan with a tight-fitting lid.
Add water;bring to a vigorous boil over high heat. Cover, reduce heat to maintain a gentle simmer and cook until the rice is tender (but still a little chewy in the center) and the liquid is absorbed
Remove from heat; let stand, covered, for 10 minutes. Gently stir and serve.