The primary feature is its very sticky and chewy texture when cooked, which results from its high amylopectin and negligible amylose starch content. This makes the grains cling together in a single mass. It possesses a gentle, slightly sweet flavor and a subtle, natural, and sometimes earthy aroma, which is less pronounced than jasmine rice. It is a good source of carbohydrates for energy and contains essential minerals like magnesium and phosphorus, but is low in fat, protein, and fiber compared to brown or wild rice.



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