Jasmine Rice (Thai Hom Mali Rice)
Through the words of mouths, over the years, Thai Hom Mali Rice has gained international favor and reputation as the best quality rice in the world. Its unique characteristic enables to blend well with various international dishes. Its perfume, tender, luster when cooked is the favorite of so many consumers all around the world.
White Rice Is the staple most commonly consumed and is widely referred to as polished or fully milled rice as the husk and bran are completely removed from the kernel. Thai white rice is generally of the long grain, indicia type and has long been in demand.
Glutinous Rice , a Thai specialty, also known as Sticky rice or Sweet rice, is easily distinguished from other rice varieties by its milky grain appearance. Glutinous rice is often an ingredient in sweet dishes, snacks and the brewing industry. Glutinous rice is derived from two kinds of starch in the kernels, namely amylase and amylopectin. A higher amount of the latter increases the sticky texture. The best known and the best quality variety is "Sanpathong"
Brown Rice (Cargo Rice)
The rice is only husked from the paddy without passing the polishing process so it still has high nutrition such as Fiber, Vitamin B, Carbohydrate and Protein.
Thai Hom Mali Broken Rice and Thai White Broken Rice is a by-product from a rice milling process. Broken rice is raw material for rice flour which is the main ingredient to make noodle, rice vermicelli, rice porridge.
Parboiled rice is produced by a process of soaking, pressure steaming and drying prior to milling. This modifiles the starch and permits the retention of much of the natural vitamins and minerals in kernels.
The grain is usually yellowish and odorless, and once cooked, the color largely fades.