Laila Glutinous Rice (糯米)


  • Brand: Laila
  • Size: 2kg
  • £2.38 per kg
  • Shipping Weight: 2.277kg
  • Cuisine: Chinese, Malaysian, Singaporean, Taiwanese, Thai, Vietnamese
  • Product of: Thailand
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Description:Laila Sticky Glutinous Rice
Pure & Natural
Naturally Gluten Free
Sticky sweet opaque rice grains. Perfect for Asian dishes and desserts.
Sticky Rice, also known as Glutinous is perfect for Asian dishes as an accompaniment to any chicken or fish dishes. Its versatility also makes this great for Asian puddings. It's naturally packed with vitamins and minerals, so an excellent choice for those seeking a healthy diet.
Sticky Rice is free from cholesterol and super low in fat and sugar. An excellent source of carbohydrates, will keep you full, give you bundles of energy and help you stay in tip top health.

We only use the finest quality rice grains, packed with natural tasty goodness.

For the perfect rice
It's easy as
1. Take 75g rice (per person), 10g butter and 750ml of milk, mix together ion a medium pan. Bring to the boil stirring continuously.
2. Reduce the heat and simmer for 30 minutes, stirring continuously, until the rice is soft.
3. Add 25g of sugar is preferred and serve.
Cooking appliances vary and these instructions are given as a guide. Please ensure that the rice is piping hot throughout before serving. Do not reheat.

Please use preferred recipe to cook.
Store in a cool dry place. Once opened, keep tightly closed and consume within the best beofre date.

Suggested Methods of cooking:
Place 250g (8oz) into 1.21l (2.25 pints) of boiling water, stir and return the water to rolling simmer.
Cook uncovered for 15-20 minutes until tender.
Drain water and sieve with boiling water then serve.

Khao Niaow Ma Muang Recipe
1 cup Laila glutinous rice
1-2 ripe mangoes
4-5 tbsp brown sugar
¼ tsp salt
1 can Island Sun coconut milk

Soak the rice in 1 cup water for 15-20 minutes.
Drain the water. Add to rice 2 cups water, ¼ can coconut milk, ¼ tsp salt and 1 tbsp brown sugar. Stir this into the rice. Bring to a gentle boil, then partially cover with a lid. Reduce heat to medium-low. Simmer over medium heat until the liquid has been absorbed by the rice. Turn off the heat, simmer rice for 5-10 minutes.
To make the sauce, warm the rest of the can of coconut milk over medium-low heat for 5 minutes. Add 3 tbsp sugar, stirring to dissolve.
Place sticky rice in serving bowl. Top with slices of the mango, then pour sauce over. Enjoy!

Sticky Rice Tips:
Sticky rice becomes even stickier and slightly translucent when allowed to sit, or when cooled and refrigerated.
Store sticky rice covered in the refrigerator, but be sure to eat it up within a day or two, as it will harden faster than regular rice.

Store in a cool, dry place.
Ingredients:Glutinous Rice.

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