Thai Sticky Rice Better 1 kg
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Thai sticky rice is stickier than Japanese short-grain rice. It is best suited for making desserts, but is also often used in soups and dishes characteristic of Asian cuisine.
Preparation: Soak the rice in water for 10-15 minutes, then drain it. Cook the rice for 15-20 minutes over low heat.
Ingredients: 100% rice.
- Package contents: 1 kg
- Best before date: 31.12.2026
- Country of origin: Thailand
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