Low Temperature Baked Glutinous Rice Jiang Mi for Congee and Culinary Use Northeast Grown

Low Temperature Baked Glutinous Rice, known in Chinese as Jiang Mi (江米), is polished glutinous rice from Northeast China, gently baked at low temperature. In TCM theory, glutinous rice is considered sweet and warm, entering the spleen and stomach channels. Traditionally used to support digestive comfort and warm the middle. It is a versatile grain for congee, soups, and festive foods. Sold as a bulk raw grain for home and food service use.

Key Selling Points

• Low temperature baked glutinous rice with a light toasted aroma
• Sourced from Northeast China, a well-known rice growing region
• Polished grain with 95% or higher head rice rate
• Bulk raw grain suitable for congee, soups, and culinary use
• Traditionally regarded in TCM as sweet and warm, supporting the spleen and stomach

Quality & Sensory

The grains are typically white to slightly ivory, plump, and glossy after low temperature baking. Texture is firm when dry and becomes soft and sticky when cooked. Aroma is mild with a gentle toasted note. Cooked rice tastes subtly sweet and chewy, suitable for congee and sweet or savory dishes.

Technical Specifications

Usage Scenarios

• Cook as congee with water or other grains
• Add to soups for thickness and texture
• Use in traditional sweet rice dishes
• Incorporate into festive culinary recipes
• Blend with other grains for mixed grain porridge

Traditional Uses

In traditional Chinese food and folk practice, glutinous rice is commonly cooked into congee or added to soups to provide warmth and substance. It is often paired with red dates, lotus seeds, or other grains in congee. In TCM theory, it is associated with warming the middle and supporting digestive function. It is also used in seasonal foods and festive recipes.

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