Ikai Organic Khasi Sticky rice could easily be one of the most essential grains globally. The origin of this rice can be traced back to Southeast Asia.
Our Natural Khasi Sticky Rice, a glutinous rice, from Meghalaya is actually naturally gluten-free! It is known as Khaw Pnah or as Khaw Shulia in the local dialect.
Ikai Organic Khasi sticky rice is sourced from tribal farmers who still follow traditional practices of not using chemical fertilizers or pesticides.
Why eat it?
Easy to digest, sticky rice is mildly sweet and chewy. It is packed with vitamins, minerals and fibre. It is best cooked by steaming its grains.
The sticky rice recipe is easy to emulate in a modern kitchen too. It can be eaten as a cereal, meal, in sushi or as a dessert.
Benefits:
- Khasi & Jaintia tribes make rice cakes with sticky rice to be eaten as a snack along with tea.
- This rice is unpolished, low in arsenic because of traditional farming practices, is good for decreasing inflammation in the body.
- The traditional way of cooking this sticky rice is by steaming it instead of adding it to boiling water.
- Our range of natural products have been expertly sourced and hygienically packed to give you great taste and nutrition.
- Products retain their natural goodness as there is no artificial polishing
Cooking tips:
- Sticky rice cooks best in steam and not in water. For this method, soak the rice at room temperature for at least 4 hours.
- Then, cook it in steam, like you do for idlis, dhoklas etc. A bamboo steamer or any rack steamer works for this along with a muslin cloth.
- Steaming time is nearly 20-30 mins.
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