Natural Khasi Sticky Rice | Regional Specialty-Meghalaya |500g
- This sticky rice is the favoured rice of Khasi tribes from Meghalaya. It has been curated from tribes that grow it using traditional practices without using pesticides and chemicals.
- The sticky rice recipe in south asian cooking can be made using this rice.
- Khasi & Jaintia tribes make rice cakes with sticky rice to be eaten as a snack along with tea.
- This rice is unpolished, low in arsenic because of traditional farming practices, is good for decreasing inflammation in the body.
- The traditional way of cooking this sticky rice is by steaming it instead of adding it to boiling water.
- Our range of natural products have been expertly sourced and hygienically packed to give you great taste and nutrition.
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Natural Khasi Sticky Rice – From the Hills of Meghalaya
Sticky rice is one of the most essential grains in the world—nearly half of the global population enjoys its many varieties every day. Our Natural Khasi Sticky Rice, also known locally as Khaw Pnah or Khaw Shulia, hails from the lush hills of Meghalaya in Northeast India. This glutinous rice is naturally gluten-free, despite the name.
Grown by indigenous tribal farmers using traditional, chemical-free practices, this rice is a cultural staple. It's high in amylopectin and low in amylose, making it extra sticky when cooked. Local communities also use it to brew flavourful rice beers, a part of their rich culinary tradition.
Why Choose Khasi Sticky Rice?
Easy to digest
Mildly sweet and pleasantly chewy
Naturally packed with vitamins, minerals, and fibre
Versatile: enjoy it as a cereal, part of a meal, in sushi, or even as a dessert
If you haven’t tried this unique grain yet—you’re truly missing out!
Cooking Tips:
Sticky rice is best when steamed, not boiled.
How to cook:
Soak the rice in room-temperature water for at least 4 hours.
Drain and transfer to a steamer lined with a muslin cloth (or any clean cotton cloth).
Steam for 20–30 minutes, until the grains are tender and sticky.
Use a bamboo steamer, idli steamer, or any rack steamer.
Bring a taste of Meghalaya into your kitchen—dig in today!
Natural Khasi Sticky Rice – From the Hills of Meghalaya
Sticky rice is one of the most essential grains in the world—nearly half of the global population enjoys its many varieties every day. Our Natural Khasi Sticky Rice, also known locally as Khaw Pnah or Khaw Shulia, hails from the lush hills of Meghalaya in Northeast India. This glutinous rice is naturally gluten-free, despite the name.
Grown by indigenous tribal farmers using traditional, chemical-free practices, this rice is a cultural staple. It's high in amylopectin and low in amylose, making it extra sticky when cooked. Local communities also use it to brew flavourful rice beers, a part of their rich culinary tradition.
Why Choose Khasi Sticky Rice?
Easy to digest
Mildly sweet and pleasantly chewy
Naturally packed with vitamins, minerals, and fibre
Versatile: enjoy it as a cereal, part of a meal, in sushi, or even as a dessert
If you haven’t tried this unique grain yet—you’re truly missing out!
Cooking Tips:
Sticky rice is best when steamed, not boiled.
How to cook:
Soak the rice in room-temperature water for at least 4 hours.
Drain and transfer to a steamer lined with a muslin cloth (or any clean cotton cloth).
Steam for 20–30 minutes, until the grains are tender and sticky.
Use a bamboo steamer, idli steamer, or any rack steamer.
Bring a taste of Meghalaya into your kitchen—dig in today!
Natural Khasi Sticky Rice – From the Hills of Meghalaya
Sticky rice is one of the most essential grains in the world—nearly half of the global population enjoys its many varieties every day. Our Natural Khasi Sticky Rice, also known locally as Khaw Pnah or Khaw Shulia, hails from the lush hills of Meghalaya in Northeast India. This glutinous rice is naturally gluten-free, despite the name.
Grown by indigenous tribal farmers using traditional, chemical-free practices, this rice is a cultural staple. It's high in amylopectin and low in amylose, making it extra sticky when cooked. Local communities also use it to brew flavourful rice beers, a part of their rich culinary tradition.
Why Choose Khasi Sticky Rice?
Easy to digest
Mildly sweet and pleasantly chewy
Naturally packed with vitamins, minerals, and fibre
Versatile: enjoy it as a cereal, part of a meal, in sushi, or even as a dessert
If you haven’t tried this unique grain yet—you’re truly missing out!
Cooking Tips:
Sticky rice is best when steamed, not boiled.
How to cook:
Soak the rice in room-temperature water for at least 4 hours.
Drain and transfer to a steamer lined with a muslin cloth (or any clean cotton cloth).
Steam for 20–30 minutes, until the grains are tender and sticky.
Use a bamboo steamer, idli steamer, or any rack steamer.
Bring a taste of Meghalaya into your kitchen—dig in today!
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