Oil sticky rice grains long and thin, crystal white, high oil, smooth and soft cooked, after the meal, teeth and cheeks remain fragrant. With a casserole pot rice flavor overflowing, the surface of the rice rose oil, put the rice grains on the paper with oil traces left, so it is called oil sticky rice.
The rice grains are small and delicate, no belly white, crystal clear, translucent, rich in oil texture, into the rice, rice slightly curled, like shrimp-like, smooth and soft in the mouth.
Rice length >5mm, aspect ratio >3, 1,000 grains of weight 12~17g, straight-chain starch (dry basis) content of 16~20%; chalkiness ≤ 3.0%; gelatin consistency ≥ 70mm