Nutrition expert provides dietary advice for sticky rice consumption

Associate Professor Nguyen Trong Hung, Director of the Center for Nutritional Counseling, Recovery, and Obesity Control at the National Institute of Nutrition, has provided dietary guidance for individuals who frequently consume sticky rice for breakfast. Because sticky rice is made from glutinous rice, it is high in starch, energy, and has a high glycemic index (GI) once cooked.

Dr. Hung suggests that healthy adults can eat sticky rice 2-3 times per week, or more frequently if portions are controlled. Recommended portions are approximately 150-200g per meal. He advises prioritizing varieties like mung bean or peanut sticky rice over savory options containing high amounts of fat, and suggests pairing it with protein sources such as boiled eggs, lean meat, or unsweetened milk to help regulate blood sugar levels.

Specific caution is advised for certain groups, including individuals who are overweight or obese, and those with pre-diabetes, diabetes, or metabolic syndrome. These groups should consume smaller portions and avoid eating sticky rice in isolation, instead combining it with fiber and protein to slow sugar absorption.