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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
No, despite being called 'glutinous rice', it does not contain gluten. The term refers to its glue-like, sticky consistency caused by high amylopectin content.
When stored in an airtight container in a cool, dry place, raw Bora Saul can last for 6 to 12 months.
The best method is steaming. After soaking for several hours, place the rice in a steamer basket over boiling water until it becomes translucent and sticky.
Regular white rice will not provide the same sticky texture. The best substitutes are Thai sweet rice or Japanese sushi rice.
It is commonly used in Assamese cuisine for 'Jolpan' (breakfast), 'Pitha' (rice cakes), and 'Sunga Saul' (rice cooked in bamboo).
Look for grains that are uniform in size, opaque white in color, and free from stones, husks, or a musty smell.
It is high in carbohydrates and has a high glycemic index, so it should be consumed in moderation if you are monitoring calorie intake.
Yes, rinse the rice 2-3 times until the water runs clear to remove excess surface starch before soaking.
Bora Saul Rice is a versatile ingredient found in cuisines around the world. With 355 calories per 100g and 7.2 grams of protein, it's a nutritious addition to many dishes.
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