Parboiled Rice
Parboiled rice or converted rice has been consumed for centuries before the age of industrialization and modern technology as the parboiling process makes the hull easier to remove by hand. Parboiled rice is produced by soaking paddy in water, then steaming the paddy which helps kill unwanted bacteria and microbes before drying and milling. The yellow or amber hue of the rice is a direct result of the pigment of the hull and bran being absorbed into the grain itself.
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 |
Glutinous rice or sticky rice is one of the hallmarks of Thai cooking. This strain is commonly called Kiaw Ngu in the local market.
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.
The abundant antioxidant and fiber content, aids digestion and lessens the risk of diabetes, heart disease, and cancer. The family of Jasmine rice.
Brokens are commonly used for porridge and as a binder for processed foods. We offer both white rice 100% broken variety and jasmine rice 100% broken.
Riceberry, concieved in 2002 by cross breeding Jao Hom Nin rice with Hom Mali Jasmine rice is identifiable by its deep purple hue.
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.
Thai origin Japonica or sushi rice is grown in an area known as the golden triangle. This short grain rice is soft and sticky texture when cooked.