Indigenous Sticky Rice of Meghalaya - Glutinous rice of India

This rice is traditionally grown in the hilly state of Meghalaya by Kasi and Garo Tribes. This rice is locally called Jashlia Li. This Indigenous Sticky rice holds a special importance in the local communities diet and culture. This is type of Japonica rice know for its low amylose content and its sticky nature. Sticky rice also called Glutinous rice is known for its sticky nature when cooked. This rice  type of Japonica rice know for its low amylose content and its sticky nature. Sticky rice also called Glutinous rice but is gluten free. This is one of many glutinous rice grown in North east India.

This rice has low amylose content which is ideal for digestion. This rice is very good for people with digestive issue. This rice provides the necessary stickiness for rolling and forming sushi rolls. The research suggests that ancestors of this rice originated from Central China, where it was first domesticated along the River basin approximately 9,500 to 6,000 years ago.

Note on Blood Sugar:

Because low amylose rice is digested faster, it can cause a quicker rise in blood sugar levels (higher glycemic index) compared to high amylose or whole grain rice. People with diabetes or blood sugar concerns may want to eat it in moderation or pair it with fiber-rich foods.

Buy Sticky rice of Meghalaya Jashalia Li here. Exclusively available with us.