Glutinous Rice Wholesale — Thai Long Grain Sticky Rice
AM Global Supply sources glutinous rice wholesale from northeastern Thailand, the world’s leading production region for this variety. Also known as sticky rice or sweet rice, this long grain variety forms an essential ingredient across Southeast Asian cuisine. As a result, it holds steady demand from restaurants, grocers, and food manufacturers alike.
Understanding Glutinous Rice
Despite the name, glutinous rice contains no gluten. Instead, the term refers to its sticky, glue-like texture once cooked. This texture comes from a higher amylopectin content compared to standard rice varieties. Because of this starch composition, the grains cling together after steaming rather than staying separate like long grain white rice.
Grain Characteristics
This rice features long, slender, opaque white grains that turn sticky and translucent once cooked. It carries a subtle sweet flavor and a distinctive chewy texture. Consequently, it works well both as a savory side dish and as a base for traditional desserts.
Sourcing from Northeastern Thailand
Thailand’s northeastern provinces grow the majority of the world’s export-grade glutinous rice, primarily the RD6 variety. AM Global Supply works with sourcing partners in this region to secure consistent quality across every wholesale shipment. Because Thailand leads global production, sourcing from this region supports reliable, high-volume supply.
Reliable Bulk Supply
Southeast Asian restaurants, specialty grocers, and food manufacturers can source this rice at competitive wholesale pricing. Furthermore, AM Global Supply maintains consistent inventory to support recurring bulk orders year-round.
Applications
Glutinous rice suits traditional Southeast Asian dishes, sticky rice desserts, and dim sum preparations. In these settings, its unique sticky texture performs a role no standard rice variety can replicate.
Buyers interested in our other Thai rice offerings can explore our jasmine rice wholesale listing. For rice classification standards, see the USA Rice Federation’s resources.









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