More on Zizira Heirloom Khasi Sticky Rice
Rice is one of the most versatile and unique food grain, is a very dependable food source. Khasi sticky rice, as the name suggests, is glutinous (sticky!) because of the presence of amylopectin, a component of starch that binds and the absence of amylose another component of starch that does not bind.
Sticky rice takes a longer time to digest, unlike other rice and hence provides energy for a longer time. Sourced from the traditional farmers of Meghalaya whose fields are fed with pure water that gives the most aromatic and nutritious grains.
This variety of rice is un-milled and hence far more nutritious than the commonly found milled rice. While milled rice appears white, but our rice is covered in brown patches which is made up of bran and germ.
Sticky rice is used to make traditional treats such as biscuits, puffed rice and simply steamed with chutney on the side as a nutritious mini-meal. It can be formed into small balls then dip it in spicy sauce and let it soak up like a sponge. You can also soak your rice in chicken stock overnight and then cook with chicken strips. You could also try out kheer using Khasi Sticky Rice for dessert next time. We’ve tried it and it was awesome!