Japonica Rice
Thai origin Japonica or sushi rice is grown in an area known as the golden triangle. Chiang Rai, a northern mountainous province of Thailand bordering Laos and Myanmar, is major producer of Japanese rice because of its cooler climate and high altitude farming in the mountains. This short grain rice is soft and sticky texture when cooked. It is good for making sushi and general Japanese cuisine.
PACKAGING CAPABILITIES:
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Vacuum Seal Bags : |
1Lbs, 1Kg |
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Plastic LLDPE Clear Bag// With or without handle : |
1Lbs - 10Lbs, 1Kg - 5Kg |
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Polypropylene (PP) Woven Bag// With or without handle : |
10Lbs - 1000Lbs, 5Kg - 50Kg |
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Polypropylene (PP) Sacks : |
1,000Kg, 1MT |
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Container Liner : |
20 - 25 MT |
Rice has been a staple in many diets for the world’s population. It has very high nutritional that cannot be so easily replaced by other grain in the world.
Jasmine rice is world famous for its rich floral aroma and sweet and soft texture. This breed of Jasmine rice is an undeniable staple for every kitchen.
Black sweet rice shares many of the same characteristics as white sweet rice. It has a slightly more armotatic scent and earthier flavor notes.
Hom Mali Jasmine Rice is the premier breed of Jasmine Rice. It has a strong floral aroma and a long lasting sticky soft texture.
Brown Jasmine Rice is a whole grain produced by removing the hull from the paddy. Health benefits of brown rice include high fiber, high protein.
Parboiled rice is produced by soaking paddy in water, then steaming the paddy which helps kill unwanted bacteria and microbes before milling.
Glutinous rice or sticky rice is one of the hallmarks of Thai cooking. This strain is commonly called Kiaw Ngu in the local market.
Riceberry, concieved in 2002 by cross breeding Jao Hom Nin rice with Hom Mali Jasmine rice is identifiable by its deep purple hue.