STICKY RICE (Glutinous Rice)

Hat Ngoc Troi - Nep Que Toi rice is a special glutinous rice variety, crossbred from dragon sticky rice, producing glutinous rice with a rich flavor, high stickiness and grown with a scientific farming process and supervision of Ba Cung engineers of Loc Troi Group.
The flavor of Nep Que Toi rice reminds me of Tet holidays, happy and peaceful holidays with my family in my childhood.

- Broken (Basic 2/3): 10% max.
- Moisture: 14% max.
- Damaged kernels/Yellow kernels: 3.5% max.
- Red & red streaked kernels: 0.3% max.
- Foreign matter: 0.1% max.
- Paddy (grain/50kg): 10 max.
- Admixture of white rice: 5.5% max.
- Immature kernels: Nil.
- Average length: 5.7 mm min.
- Milled degree: Well milled, sortexed.
* All other specifications as per Vietnamese standard.

– Glutinous rice is a type of rice with medium length grain, fat belly, milky white color, very flexible. After cooking, it will be soft and very sticky, used to make sticky rice, cakes and stand out like traditional cakes in Vietnam.
– Glutinous rice is grown for 3 crops in a year (February to April – Spring Winter, June to August – Summer Autumn and November to December – Autumn Winter.). This type is grown a lot in Long An, Dong Thap, An Giang and some other provinces in the Mekong Delta. In particular, sticky rice grown in Tan Tru, Long An or Phu Tan, An Giang produces the best quality sticky rice.
– Glutinous rice is exported to China, the Philippines and Malaysia a lot.

Even, beautiful grains, sticky rice

Company's main export products

Japonica rice is a short Japanese rice variety, sometimes called Sinica rice, which is one of the two major rice varieties in Asia. Japonica rice is widely grown and consumed in China, Japan, South Korea and Taiwan. In Vietnam, it is grown mainly in the provinces of Dong Thap and An Giang.

Long An Glutinous rice is a kind of glutinous rice, medium grain, white, very flexible glutinous rice, used to make cakes with traditional cakes in Vietnam such as: Banh Chung, Moon Cake

Broken (%, max): 10

Moisture (%, max): 14.5

Foreign matters (%, max): 1.0

Damaged kernels (%, max): 4.5

Immature kernels (%, max): 2.0

Red and Streaked kernels (%, max): 4.0

Yellow kernels (%, max): 4.5

Paddy grain (grains/kg, max): 10

Milling degree: Well Milled

Crop: Current Crop

Color: Ivory white

Softness: Soft

Aroma: Special aroma

Characteristics: Produced from the famous traditional golden flower glutinous rice variety. Its grains are round, sticky, and especially fragrant. Used for making sticky rice and cakes.

Large glutinous rice grains are medium in length, opaque white, and have a natural fragrant aroma.

When cooked, glutinous rice has a sweet, sticky, and sticky taste. The rice grains remain soft, sticky, and fragrant when cooled.

The product originates from Long An province, Vietnam. The glutinous rice grains are carefully milled and separated by color.

Our production process meets HACCP and ISO 22000:2018 standards.

Can provide large quantities and deliver quickly, safely, and conveniently

The origin: Nep sap is a type of sticky rice that is grown a lot in Tam Vu, Tan Tru, Long An,…

How to know: Glutinous grains are long, large, opaque, milky white.

Feature: When cooked, sticky rice is sticky, sweet and sticky.

The origin: Nep chum is called sticky rice which is grown a lot in Tam Vu, Long An,…

How to know: Seeds gourd, milky white, evenly colored

Feature: When the sticky rice is cooked, it has the natural sweetness of the sticky rice.

The origin: Nep la xanh is called sticky rice which is grown a lot in An Giang,…

How to know: Seeds are round shape, large, milky white.

Feature: When the sticky rice is cooked, it has the natural sweetness of the sticky rice.

- Characteristics:
+ Color: Opaque white.
+ Smell: Natural smell, no strange smell, musty smell.
+ Shape: Large, long grain with an average length of 6 mm.
+ Nutritional value: mainly contains Glucid, Lipid, Protein, sugar, vitamins and minerals.
+ Other characteristics: When cooked, it has a natural white color, sweet rice, very sticky, rice grains stick together.
- Packing specification: PP 25/50 KG

- Characteristics:
+ Color: Opaque white.
+ Smell: Natural smell, no strange smell, no musty smell.
+ Nutritional value: mainly contains Glucid, Lipid, Protein, sugar, vitamins and minerals.
+ Other characteristics: When cooked, it has a natural white color, sweet rice, very sticky, rice grains stick together.
- Packing specification: PP: 25/50 KG.

- Long An sticky rice is cultivated in the Mekong Delta, most prominent in Long An and Dong Thap provinces, with fatty, long grain, milky white, very sticky rice.

- Long An sticky rice is the raw material for making many kinds of folk cakes. Especially, the product is used to make high quality and traditional wines of the people in the Delta.

- Long An sticky rice is cultivated in the Mekong Delta, most prominent in Long An and Dong Thap provinces, with fatty, long grain, milky white, very sticky rice.

- Long An sticky rice is the raw material for making many kinds of folk cakes. Especially, the product is used to make high quality and traditional wines of the people in the Delta.

- Long An sticky rice is cultivated in the Mekong Delta, most prominent in Long An and Dong Thap provinces, with fatty, long grain, milky white, very sticky rice.

- Long An sticky rice is the raw material for making many kinds of folk cakes. Especially, the product is used to make high quality and traditional wines of the people in the Delta.

- Long An sticky rice is cultivated in the Mekong Delta, most prominent in Long An and Dong Thap provinces, with fatty, long grain, milky white, very sticky rice.

- Long An sticky rice is the raw material for making many kinds of folk cakes. Especially, the product is used to make high quality and traditional wines of the people in the Delta.

- Long An sticky rice is cultivated in the Mekong Delta, most prominent in Long An and Dong Thap provinces, with fatty, long grain, milky white, very sticky rice.

- Long An sticky rice is the raw material for making many kinds of folk cakes. Especially, the product is used to make high quality and traditional wines of the people in the Delta.

- An Giang sticky rice is grown in the Mekong Delta, most notably An Giang and Dong Thap. Slender, short, white, opaque, soft sticky rice.

- Average grain length: 5.8 mm

- Long An sticky rice is cultivated in the Mekong Delta, most prominent in Long An and Dong Thap provinces, with fatty, long grain, milky white, very sticky rice.

- Long An sticky rice is the raw material for making many kinds of folk cakes. Especially, the product is used to make high quality and traditional wines of the people in the Delta.

Thai sticky rice is very easy to cook, very fragrant and sweet when used as an ingredient to make sticky rice or Tet cakes. With the right amount of water, the sticky rice is just soft enough, not too wet and not too dry. The sticky rice grains are long, slender, opaque white when cooked, soft and have a mild aroma.

Min Order Quantity: 25 MTS

Payment term: L/C at sight or T/T

Inspection: By CIC, SGS, Vina control or any inspection companies requested

****Currently, we are exporting many kinds of rice such as:

Fragrant rice 5% - 15% - 25% - 100% Broken.

Japonica / Round Rice 5% Broken.

Long / Short Glutinous Rice 5% - 15% - 25% - 100% Broken.

Long / Short Grain White Rice 5% - 15% - 25% - 100% Broken.

Min Order Quantity: 25 MTS

Payment term: L/C at sight or T/T

Inspection: By CIC, SGS, Vina control or any companies requested

****Currently, we are exporting many kinds of rice such as:

Fragrant rice 5% - 15% - 25% - 100% Broken.

Japonica / Round Rice 5% Broken.

Long / Short Glutinous Rice 5% - 15% - 25% - 100% Broken.

Long / Short Grain White Rice 5% - 15% - 25% - 100% Broken.

An Giang glutinous rice, also called sweet rice is a traditional kind of rice in Vietnam. Being planted and harvested in An Giang fields from mountainous areas to Delta areas. It is very sticky and taste as well as cooking.

The broken grains are smaller in size, which makes them cook faster than whole grains of glutinous rice. Can be used to make a variety of dishes, including rice cakes, rice wine, and sticky rice.

Broken rice grains of glutinous rice that are produced during the rice milling process, small in size. Made to order with a ratio of 5% – 10%

Grain is long, slender, white, with a mild fragrance, and is a Vietnamese variety.

Grain is long, slender, white, with a mild fragrance. It is a species from Thailand and is cultivated in Vietnam.

A type of glutinous rice, the grain is opaque and has a dark purple color. The rice contain high nutrient and number of health benefit. It can be used in diet solutions, in traditional cake and dessert.

Features: Rice has a round, short shape with an opaque color like milk. When cooked, rice blooms less, becomes more flexible, and has a sweet aroma and taste.

Rice Type: Standard Glutinous/Sticky Rice

Certification: ISO 22000:2007, HACCP

Made in: Viet Nam

Cooking instruction: Add rice to water at a ratio of 1: 0.8.

Storage: Keep in a cool and dry place, tightly close after opening the bag, avoid insects

Shelf life: 24 months

Features: Usually does not bloom like white rice, eats a bit lumpy, has a special sweet taste.

Rice Type: Standard Black Glutinous Rice

Certification: ISO 22000:2007, HACCP

Made in: Viet Nam

Cooking instruction: Add rice to water at a ratio of 1: 1.5 => Wash the rice and place it with the water in the pot, medium or high heat. When boiling, close the lid and reduce the heat to low. Cook the rice for 30-35 minutes or until the rice is soft and chewy.

Storage: Keep in a cool and dry place, tightly close after opening the bag, avoid insects

Shelf life: 24 months

Sticky rice has high quality, which gives sweet, soft and fragrant taste.

Glutinous rice grains are small, long, and opaque white. When cooked, they have a natural white color, the rice is sweet, very sticky, and the rice grains stick together.

Glutinous rice grains are large, long, and opaque white. When cooked, they have a natural white color, the rice is sweet, very sticky, and the rice grains stick together.

- Appearance: has medium and fat shape with opaque white color.
- After cooked: the rice is soft, very sticky.

- Appearance: has medium and fat shape with opaque white color.
- After cooked: the rice is soft, very sticky.

- Appearance: has medium and thin shape with opaque white color.
- After cooked: the rice is soft, very sticky.

- Appearance: has medium and thin shape with opaque white color.
- After cooked: the rice is soft, very sticky.

- Appearance: has long and thin shape with opaque white color.
- After cooked: the rice is soft, very sticky.

- Appearance: has long and fat shape with opaque white color.
- After cooked: the rice is soft, very sticky.

Color: Opaque white
Odor: Natural odor, no strange odor, musty odor
Shape: Large, long grain with an average length of 6.3mm.
Nutritional value: Mainly contains Glucid, Lipid, Protein, sugar, vitamins and minerals.
Other characteristics: When cooked, sticky rice sticks together. The rice remains soft and sticky when cooled.

Rice grains are uniformly white.

It has a natural aroma when cooked.

Cooked rice is spongy and soft.

Ingredients: 100% White Rice.

Storage: Place in a cool and dry places

HSD: 1 year from the date of manufacture

Rice grains are fat shape with opaque white color

Cooked rice is soft and has a mild aroma.

Storage: Place in a cool and dry place, and close the packaging tightly after use.

HSD: 1 year from the date of manufacture..

Sap Glutinous Rice is a specialty and famous sticky rice of the Dong Thap Muoi region with outstanding characteristics of natural aroma and special taste. Glutinous Rice is very suitable for processing special dishes of traditional Tet such as banh chung and banh tet. Not only that, but Glutinous Rice is also the soul of sticky rice cakes, buns, little cakes, spring rolls, water-flooded cakes, etc. Although the seeds are small, they open up a fortune of traditional cakes worth thousands of years. Therefore, today, let's learn about this special Sap Glutinous Rice with vuagao

- Broken (2/3 basis): 10.0% Max
- Moisture: 14.0% Max
- Foreign Matters: 0.1% Max
- Red & Red Streaked Kernels: 0.25% Max
- Yellow Kernels: 4% Max
- Damaged Kernels: 4% Max
- Paddy: 2 Grain/Kg Max
- Average Length Of Whole Grain: 5.8 mm Min
- Milling Degree: Well Milled, Sortexed