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The image may show a bowl of cooked sticky rice or a pile of uncooked rice grains. Sticky rice is a staple in many Southeast Asian cuisines, particularly in dishes such as Thai sticky rice, sticky rice desserts, and sushi.
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The grains of parboiled rice are medium to long in length and have a light golden or amber color. The image may show a bowl of cooked parboiled rice or a pile of uncooked rice grains.
Parboiled Rice
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The image may show a bowl of cooked sushi rice or a pile of uncooked rice grains. Sushi rice is specifically prepared with a combination of vinegar, sugar, and salt to achieve a sticky yet slightly tangy flavor.
Sushi Rice

Sticky Rice

About Sticky Rice

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Category: Rice Tags: algeria import and export, import and export of india
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  • Description
Description

Description

Sticky rice, also known as glutinous rice or sweet rice, is a type of rice with a sticky and chewy texture. It is a staple in many Southeast Asian cuisines, particularly in dishes such as Thai sticky rice and sticky rice desserts. Despite its name, sticky rice is not sweet, but it gets its stickiness from its high amylopectin starch content. It is typically steamed or cooked using special methods to achieve its desired texture. Sticky rice is versatile and can be used in both savory and sweet recipes, providing a unique eating experience.

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The grains of Indrayani rice are medium to long in length and have a white color. The image may show a bowl of cooked Indrayani rice or a pile of uncooked rice grains. Indrayani rice is known for its delightful fragrance and delicate flavor.

Indrayani

Rice
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The image may show a bowl of cooked Ambemohar rice or a pile of uncooked rice grains. Ambemohar rice is known for its distinctive aroma, reminiscent of mango blossoms (Ambemohar translates to "fragrance of mango blossoms").

Ambemohar

Rice
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The grains of bamboo rice are short and plump, with a greenish hue. The image may show a bowl of cooked bamboo rice or a pile of uncooked rice grains. Bamboo rice is known for its distinct flavor and aroma, often described as nutty and earthy. It has a slightly chewy texture and a natural green color that comes from absorbing the chlorophyll from the bamboo plant.

Bamboo

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The image may show a bowl of cooked Jasmine rice or a pile of uncooked rice grains. Jasmine rice is commonly used in Southeast Asian cuisines, particularly in Thai, Vietnamese, and Cambodian dishes.

Jasmine Rice

Rice
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The grains of black rice are small and glossy, with shades ranging from dark purple to black. The image may show a bowl of cooked black rice or a pile of uncooked rice grains. Black rice is also referred to as forbidden rice and is often associated with its historical significance and exclusivity in ancient China.

Black Rice

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Bomba rice grains are round and pearly white in color. The image may show a bowl of cooked Bomba rice or a pile of uncooked rice grains. Bomba rice is known for its ability to absorb large amounts of liquid while retaining its shape and texture, making it ideal for paella.

Bomba Rice

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The image may show a bowl of cooked white rice or a pile of uncooked rice grains. White rice is the most processed form of rice, where the husk, bran, and germ are removed, resulting in a polished appearance.

White Rice

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The grains of Palakkadan Matta rice are medium in length and have a reddish-brown color. The image may show a bowl of cooked Palakkadan Matta rice or a pile of uncooked rice grains.

Palakkadan Matta

Rice
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