DannyGreen “Khau Nieu Cay Noi” Premium Quality Lao’s Sticky Rice – A renowned sticky rice variety from Laos, featuring smooth white grains, naturally fragrant, tender, nutritious, and beneficial for health.

– Ingredients: 100% Lao sticky rice, carefully selected, polished, stone-removed, and vacuum-packed to preserve purity and its signature flavor.

– Outstanding characteristics: A rare and precious variety, cultivated only once a year in the fertile lands of Laos. The grains are plump, round, and uniform; when cooked, the rice becomes soft, sticky, fragrant, and sweet without causing bloating or discomfort.

– Nutritional & medicinal value: According to traditional Eastern medicine, sticky rice (Nhu Mễ) nourishes the middle burner, boosts energy (qi), strengthens the spleen and stomach, promotes vitality, and provides sustainable energy. It is rich in starch, B vitamins, and minerals—keeping you full longer and supporting digestive health.

– Versatile uses: Perfect for making sticky rice dishes, steamed sticky rice, bánh chưng, bánh tét, and other traditional recipes—bringing authentic flavor and richness to family meals.

Cooking instructions:

– Cooking sticky rice: Rinse the rice 2–3 times, place in boiling water, cook for 5–7 minutes, then drain. Continue cooking on low heat for 15 minutes, fluff gently for even cooking.

– Steaming sticky rice: Rinse 2–3 times, soak for 6–8 hours with ½ teaspoon of salt, drain, then steam over boiling water for 30–40 minutes. Once cooked, gently fluff to keep the grains soft and sticky.

Storage instructions: After opening, keep sealed in a cool, dry, and well-ventilated place. If weevils appear, spread the rice thinly on a flat surface to allow them to leave naturally, or remove them during rinsing.