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Thai
Jasmine White Rice,
also called fragrant rice or "Hom
Mali"
rice, is recognized world wide as Thailand's specialty.
Thai Jasmine
Rice belongs to the indica (long-grain) category and could be devided
into 3 main categories as A, B and C according to their quality;
Prime Quality, Superb Quality and Premium Quality. |
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Brown
Rice
belongs to the indica (logn-grain), similar to white rice.
The only
difference between these two varieties is the milling. As a result,
in brown rice, only the husk is removed while the bran layer remains.
Because of the
bran layer, brown rice contains more nutrients than white rice. In
particular, Brown rice is very high in fiber and vitamin B. |
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White
Rice
belongs to the Indica (long-grain) category. It is also known as
polished rice or fully milled rice because most of the outher
layer-the husk and the bran layer-are removed from the kernel,
through the milling process. |
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Broken
Rice,
during the milling process, broken rice is separated from the white
rice, who shape remains intact. In other words, broken rice is the
damaged white rice.
A grain of
broken rice gives a low fiber texture and low nutrient level, while
retaining its high energy content. |
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Short
Grain Rice belongs
to the Japonica (short-grain) category and has short, round, and
plumpy dernel. When cooked, short-grained rice is stick together,
although not as much as glutinous rice.In Japanese and Korean
cuisine, short-grained rice is primary consumed in every meal. |
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Parboiled
Rice
means non-glutinous rice that has passed through the parboiling
process and has its bran removed.
Parboiled rice
are divided into 9 grades: 1) 100% Sorted 2) 100%
3) 5% Sorted 4) 5% 5) 10% Sorted 6) 10% 6) 10% 7) 15% 8) 25%
9) Broken rice A1 |
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Glutinous
Rice also
called sticky rice or sweet rice, consists of amylose and
amylopectin starch. With a chalky white texture.
The standards
for White glutinous rice are specified as follows:
-
White glutinous rice 10%
- Short Grain
- Long Grain |
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