Long Grain Glutinous Rice

Long grain glutinous rice is a sticky rice mostly grown and consumed in Asian countries. This long rice grain is uniquely opaque and takes on a sticky consistency when cooked. It is rich in essential vitamins and minerals and has numerous health benefits. It helps prevent chronic diseases, minimizes oxidative stress in the body, reduces the risk of diabetes, cures inflammation, improves bone density, improves heart health, improves the metabolism of the body, etc. To reap all the health benefits of long-grain glutinous rice, you must choose premium quality, unadulterated long-grain glutinous rice. Pharmansia is one of the trusted long grain white glutinous rice suppliers in Ahmedabad (Gujarat) and offers excellent quality long grain glutinous rice at the best price. It can also meet your bulk requirements.

Long grain glutinous rice is a special type of sticky rice with a medium grain and white color. It is highly flexible and commonly used in traditional Vietnamese cakes such as Chưng Cake and Mooncake. This particular variety of glutinous rice is exclusive to the Long An Province in Vietnam, with the Tan Tru region known for producing the highest quality grains.

The rice grains have a medium to fat shape and possess an opaque white color.

Once cooked, the rice becomes soft and extremely sticky, making it ideal for various culinary preparations.

Long An glutinous rice has gained popularity not only domestically but also in international markets. It is exported in large quantities to countries like China, the Philippines, and Malaysia.

Here are some key features and details about Long An glutinous rice:

Harvesting Seasons : Long An glutinous rice is cultivated three times a year, during the Winter Spring (February to April), Summer Autumn (June to August), and Autumn Winter (November to December).

Growing Areas : In addition to Long An Province, the rice is also grown in Dong Thap and other provinces located in the Mekong Delta region.

Overall, Long An glutinous rice stands out for its unique characteristics and regional exclusivity, making it a prized ingredient in Vietnamese cuisine and a sought-after export commodity.