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Thai Rice | Thailand Rice | Thai Rice and Food

Thai Jasmine Rice (Thai Hom Mali Rice)

Thai Jasmine Rice is originated in Thailand.
This local variety is blessed with a natural fragrance.
Thai Jasmine rice is a long and slender kernel
translucent yet hard with a low content of chalky kernel.
When cooked Jasmine Thai rice is shiny, soft and tender
with a natural aromatic flavor, most pronounced
when freshly harvested.

Thai Pathumthanee Rice (Hom Pathum)

The second type of fragrant rice produced in Thailand.
This Thai rice is the new strain of Thai fragrant rice developed in Pathumthani rice institute in Thailand. It has similar outlook and texture with Thai Jasmine rice with authentic natural fragrant.

Broken Rice (A1 Super)

Broken white rice is by product from a white rice milling process.
A grain of broken rice gives a low fiber texture and low nutrient level,
while retaining its high energy content. Moreover, broken Thailand rice is raw material for rice flour, which is the main ingredient to make
noodle, rice vermicelli, rice porridge.

Thai Parboiled Rice

Parboiled rice is rice that has been boiled in the husk. Parboiling
makes rice easier to process by hand, improves its nutritional profile,
and changes its texture.Parboiling rice drives nutrients, especially thiamine,
from the bran into the grain, so that parboiled white rice is 80% nutritionally similar to brown Thailand rice. Because of this, parboiling was adopted by North American rice growers in the early 20th century. Parboiled rice takes
more time to cook, and the cooked rice is firmer and less sticky.
In North America, parboiled rice is generally partially or fully precooked by the processor.

Thai White Rice

Thai white rice is long grain type. When cooked, the grains tend to separate
and are light and fluffy. White Thai rice is grown throughout the country but the most popular area is the Central part of Thailand. Unlike Jasmine rice, White Thai rice can be grown two or three times a year.

Brown Rice / Cargo Rice

Brown rice is milling removes both the husk and the bran layer of the kernel.
Through the milling process, Brown rice becomes White rice. As a result,
in Brown rice, only the husk is removed while the bran layer remains.
Because of the brand layer, Brown Thailand rice contains more very high in fiber and vitamin B. it’s also known as Cargo Rice.

Rice Husk Ash (RHA)

Rice milling industry generates a lot of rice husk during milling of paddy
which comes from the fields. Thailand rice husk is mostly used as a fuel in the boilers for processing of paddy. Rice husk is also used as a fuel for
power generation. Rice husk ash (RHA) is about 25% by weight of rice
husk when burnt in boilers.

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