Thai Parboiled Rice
It is produced from white rice from the Central region of Thailand through the process of parboiling to sustain conditions and can be kept for a long time. It is nutritional with abundant vitamins and nutrients. It is clear, light-yellow, puffy, mellow, and easy to eat. It is popular in the Middle-eastern and African markets.
A special breed of long and dense rice with the outstanding features of special stickiness, it is sweeter than other breeds of rice, can be cooked by steaming and has a mildly sweet smell, and is suitable for North-eastern and spicy food. It is also can be prepared for dessert.
Quality of Thai white rice from the in-season rice field planted in a damp area of abundant Central region and selected only from a rice paddy in the rainy season, which is soft, puffy, tasty, and suitable for spicy dishes around the World. For example, various kinds of fried rice, Thai chili paste, yellow herbal rice with chicken, etc.
Thai Hom Mali Rice The best breed of Thai Hom Mali rice which is accepted worldwide, selected only from abundant sources of plantation in the North-eastern and Northern regions of Thailand and harvested only once a year, is processed through modern production procedure until it becomes beautiful, long, slim, clear, and glossy grain. Steamed completely, the rice will be especially soft and clingy with appetizing odor, absolutely perfect for excellent Thai dishes.
Thai Jasmine Rice (Pathumthani Fragrant)
The new breed of jasmine rice, which is sweet-smelling and soft especially for those which is planted at the beginning of planting season and can be planted in the general irrigational area, is a price-value alternative for those who like soft and scented rice.
