Thai White Glutinous Rice — Premium Thai Sticky Rice for Sale | JSC Thai Exports

JSC THAI Exports supplies premium Thai White Glutinous Rice (sticky rice/khao niao), prized for its soft, cohesive texture, mild sweet aroma, and reliable stickiness when cooked. Sourced from trusted Thai growers and processed to industry standards, our white glutinous rice is ideal for traditional desserts, savory sticky dishes, ready‑to‑eat meals, and food manufacturers requiring consistent performance.

Key Features & Benefits:

• Variety: White glutinous (sticky) rice — authentic Thai origin
• Texture & Flavor: Soft, highly sticky when steamed or boiled; mild sweet aroma perfect for desserts and savory dishes
• Consistency: Low broken rate, uniform grain size for predictable cooking performance
• Food Safety: Graded, cleaned, and processed under hygienic conditions; export documentation available on request
• Shelf Life: Stable when stored cool, dry, and pest‑free; FIFO recommended

What is Thai White Glutinous Rice ?

White Glutinous Rice is also called sticky rice, sweet rice or waxy rice. It is a type of rice grown mainly in Southeast and East Asia and the eastern parts of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked and it is often used in producing starch and flour. It is widely consumed across Asia.

Specifications

100%

Grain Composition & Milling Degree

• Minimum Whole Kernels: 55.0%

• Maximum Broken with length of 3.5-7.0 parts: 12.0%

• The rest contains Head Rice with the length of more than 7.0 parts

• Maximum Thai Long Grain White Rice: 15.0%

• Maximum Red Kernels and/or Undermilled Kernels: 2.0%

• Maximum Yellow Kernels: 1.5%

• Maximum Damaged Kernels: 0.5%

• Maximum Paddy: 10 grains per kg

• Maximum Undeveloped Kernels, Immature Kernels, Other seeds & Foreign Matter: 0.5%

• Maximum Moisture Content: 14%

• Milling Degree: Well Milled

25%

Grain Composition & Milling Degree

• Minimum Whole Kernels: 40.0%

• Maximum Broken with length of less than 5.0 parts: 28.0%

• The rest contains Head Rice with the length of more than 5.0 parts

• Maximum Thai Long Grain White Rice: 15.0%

• Maximum Red Kernels and/or Undermilled Kernels: 6.0%

• Maximum Yellow Kernels: 4.0%

• Maximum Damaged Kernels: 2.0%

• Maximum Paddy: 20 grains per kg

• Maximum Undeveloped Kernels, Immature Kernels, Other seeds & Foreign Matter: 3.0%

• Maximum Moisture Content: 14%

• Milling Degree: Well Milled