Thai Homali Rice
Thai Hom Mali rice is originally from Thailand. Its scent resembles the scent of jasmine with a slight mixture of pandanus. It is a very unique kind and can be grown and harvested only once a year.
Long An glutinous rice
An Long Glutinous rice is a kind of glutinous rice, medium grain, white, very flexible glutinous rice, used to make cakes with traditional cakes in Vietnam such as: Banh Chung, Moon Cake.
Long An Glutinous rice is grown in Long An, Dong Thap. In particular, this kind of glutinous rice can only be grown in Tan Tru, Long An, this place gives the best quality glutinous rice.
Long An Glutinous rice exports to China, Philippines and Malaysia a lot.
Rice shape: medium and stubby in shape with milky white color.
After cooking: the rice is soft, very sticky.
An Giang sticky rice is grown 3 times a year (February to April - Winter Spring, June to August - Summer Autumn and November to December - Autumn Winter.)
Areas of this type of rice include Long An, Dong Thap and several other provinces in the Mekong Delta.
|
Long An glutinous rice Specifications |
|
|
Moisture |
14.0% max |
|
Foreign matters |
0.2% max |
|
Damaged and discolored kernels |
3.0% max |
|
Rice Admixture |
10.0% max |
|
Red and Red Streaked kernels |
1.5% max |
|
Yellow kernels |
1.5% max |
|
Paddy grain |
5 grain Max |
|
Average Length of Whole Grain |
5.8 mm Min |
|
Milling degree |
Well milled, double polished and sortexed |
|
Crop |
New |
Other Products
Pakistan Irri-9 White Rice
IRRI-9 is yet another type of long grain non-basmati rice that is produced in Pakistan. It is mostly grown in Sindh and Punjab regions of Pakistan.
Pakistan Super Kernel Basmati Rice
Super Kernel Basmati Rice are from the selected regions of Punjab and Sindh province. This recipe of Super calls for a blend that entails affordable pricing with quick movements in Wholesale and Supermarket stores. We carefully select grains, evaluating the soil of region, grain length, natural aroma, color and moisture level that entails great cooking results.
Vietnam Long grain White rice 504
504 rice has been dubbed rice as "Poverty alleviation." Indeed, because it is relatively low priced. This is a short-term rice variety grown in the Mekong Delta region, with good pest resistance and high yield. The grain of rice is large, milky white, the rate of chalky is relatively high.
Vietnam Long grain white rice 5451
OM 5451 is a high-yielding rice variety grown in the Mekong Delta, with a relatively short growing time (90 - 95 days), beautiful, slender, grainy, less gray, and flexible rice (even if to cool), very easy to cook rice, export standards, suitable for office and family rice.
Vietnam Long grain white rice 4900
4900 rice broken is fragrant rice, light aroma, long grain rice, white rice, 4900 rice is grown in the Mekong Delta region and South Central region, aromatic rice, especially rice is flexible when it is cool, 4900 rice is exported to African countries, Southeast Asia, and countries of America – Latin America, China ……
Pakistan Irri-6 White Rice
IRRI-6 is the long grain type of rice grown mostly in the region of Sindh-Pakistan. It has long soft grains. Irri-6 rice is a non-basmati rice, it is known for its economical prices and excellent cooking properties.
India White Basmati Rice
India White Basmati Rice from Karnal, Haryana. India White Basmati Rice is highly in demand for its long grains, smooth texture, and aroma.
Vietnam Long grain white rice 6976
6976 rice is a type of rice made from OM 6976 high-yielding rice, a variety of rice grown in the Mekong Delta and ranked first among export to South American countries.
THAI BROWN RICE
Brown rice and white rice have similar amounts of calories and carbohydrates. White rice, unlike brown rice, has the bran and germ removed; and has different nutritional content.
Thai White Rice
White rice is the main staple grain consumed by the majority of the world’s population which always enables Thai White Rice in demand.
Thai Parboiled Rice
Parboiled rice (also called converted rice and easy-cook rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying.