Brown Glutinous Rice

Product Overview

Brown Glutinous Rice is Thai sticky rice hulled but left unpolished, so the bran layer stays on the grain. It cooks to the same cohesive, chewy texture that defines glutinous rice, but with more fibre, a firmer bite and a distinctly nutty flavour. Like all glutinous rice it is naturally gluten free despite the name — glutinous refers to the glue-like texture produced by its near-total amylopectin starch content, not to gluten. It is used across traditional Southeast Asian cooking and is increasingly specified by health-oriented food manufacturers in Japan, Korea and Western markets for wholegrain sticky rice products, porridges and desserts. Brown glutinous rice requires longer soaking and steaming than white glutinous rice, typically an overnight soak before cooking.

Grain Description

Opaque grains with an intact tan-brown bran layer. Cooks sticky and cohesive with a noticeably chewier, firmer bite than white glutinous rice, and a nutty, wholegrain flavour.