Double Panda white glutinous Rice 1kg

Glutinous rice can be used either milled or unmilled (that is, with the bran removed or not removed). Milled glutinous rice is white and fully opaque (unlike non-glutinous rice varieties, which are somewhat translucent when raw), whereas the bran can give unmilled glutinous rice a purple or black color.

Black and purple glutinous rice are distinct strains from white glutinous rice. In developing Asia, there is little regulation, and some governments have issued advisories about toxic dyes being added to colour adulterated rice. Both black and white glutinous rice can be cooked as discrete grains, or ground into flour and cooked as a paste or gel

Glutinous rice is known as beras ketan or simply ketan in Java and most of Indonesia, and pulut in Sumatra. It is widely used as an ingredient for a wide variety of sweet, savoury or fermented snacks. Glutinous rice is used as either hulled grains or milled into flour. It is usually mixed with santan, meaning coconut milk in Indonesian, along with a bit of salt to add some taste. Glutinous rice is rarely eaten as a staple. One example is lemang, which is glutinous rice and coconut milk cooked in bamboo stem lined by banana leaves. Glutinous rice is also sometimes used in a mix with normal rice in rice dishes such as nasi tumpeng or nasi tim. It is widely used during the Lebaran seasons as traditional food. It is also used in the production of alcoholic beverages such as tuak and brem bali.