Thai Rice:
We are pleased to offer following types of Thai Rice:
- Jasmine Rice
- Long Grain White Rice
- Parboiled Rice
- Glutinous Rice
Jasmine Rice
Generous Thai Jasmine Rice is called "Thai Hom Mali Rice". Officially there are 3 grade of Thai Hom Mali Rice of which prime quality has highest purity, which means that softest cooking texture.
It is also called fragrant rice or FRAGRANT, is recognized world wide as Thailand specialty. The grains of Jasmine rice appear silky smooth, and shiny. When cooked, Jasmine rice produces an elegant aroma.
It is a long grain rice that is soft cooking and chewy taste with pure white color. New Crop Jasmine Rice is very soft and little sticky, just melt in your mouth. Aged Crop Jasmine Rice is chewy but not hard, simply fun to chew.
It is of pure traditional variety and is always freshly milled before packing and paddy will not be kept over one year. Natural environment and without using artificial chemical with rain Feeding, ensures full organic nutrients, natural fragrant aroma and no artificial flavor.
Jasmine Rice cooking texture vary according to crop year and percentage of blending.
For very soft "just melt in your mouth", use fresh harvest Jasmine Rice (Thai Hom Mali Rice, Prime Quality).
For firmer cooking, use aged crop or blended Jasmine Rice. For fried rice, use only aged crop or blended Jasmine Rice that is cooked and left over night in refrigerator.
As a rule of thumb, use aged crop or blended Jasmine Rice for firmer cooking, fried rice or curry rice. This aged crop Jasmine Rice have better separated firm cooking grain, so it will not be mashed when fried or curry soak. On the other hand, aged or blended Jasmine Rice will give less scent.
New crop Jasmine Rice will be very soft when cooked. She is good for steamed rice eaten with dry dish. Chinese style or Japanese style, also very good for soft rice porridge. For super soft Jasmine Rice, use freshly harvested rice. New crop will give strong scent but little massy appearance.
Thai Long Grain White Rice (TWR) : It belongs to the indicia (long-grain) category. It is also known as polished rice or milled rice. In Thailand, white rice is cultivated throughout the country.
Parboiled Rice: It is steamed and dried before milling, Nutrients stay with the grain, produced a cooked rice that is somewhat more firm in texture and very separate when cooked.
Glutinous Rice: It is also called sticky rice or sweet rice, consists of amylase and amyl pectin starch. With a chalky white texture.
Round Grain Rice: It is also called Japanese Rice grown in Thailand with high quality.