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OUR RICE : JASMINE RICE WHITE RICE PARBOILED RICE GLUTINOUS RICE JAPANESE RICE

Product Information A Thailand Speciality Also known as  Sticky rice or Sweet Rice "KhunTan" Glutinous Rice is Thai premium quality rice, which selected from the best sources of growing. Characteristics : The consistency of what is commonly called "sticky" rice is derived from two kinds of starch in the kernels, namely amylose and amylopectin. A higher amount of the later increases the sticky texture. Glutinous rice can be easily distinguished from other varieties by its milky colour. Production :The major production areas for glutinous rice are the upper northern and northeastern regions of Thailand where water is scarce. the best known and best quality variety is called "Sanpathong" which is grown mainly in the north. Market Facts : Glutinous rice is most widely consumed in the areas where it is grown, as well as by certain communities in Laos and Cambodia. In addition to direct consumption, it is often used as an ingredient in sweet dishes, snacks and the brewing industry. However, export of glutinous rice has rapidly increased in the recent years.   NUTRITON FACTS PER SERVING Serving Size 2.4 oz (57g) Amount per serving  % Daily Value Calories 160 Calories from Fat 0 Total Fat ...... 1 G                      2% Saturated Fat ...... 0 G                      0% Cholesterol ...... 0 G                      0% Sodium ...... 10MG                      0% Total Carbohydrate.... 46 G                     15% Dietary fiber ...... 0 G                      0% Sugar ...... 0 G Protein ...... 4 G Percentage Daily Value based on 2000 calroies diet COOKING DIRECTION Completely soak Glutinous Rice in water for 2 or 10 hours, Depending on the age of rice. Add water to steam pot and boil. Drain off excess water and put soaked rice into "Huat" or equivalent container. Steam the rice in the container, covered with Lid, over  medium fire for 30-45 min. Prepare for serve.   Standard for White Glutinous Rice   The standard for White Glutinous rice are specified as follows:   White glutinous rice 10%   Shall have Grain composition and Milling degree as follows:   Grain composition, comprising of: Whole kernels not less than 55.0% Brokens having the length as from 3.5 parts onward but not reaching 7.0 parts not exceeding 12.0%.  Of this there may be brokens having the length not reaching 3.5 parts and not  passing through sieve No.7 not exceeding 0.7%, and Small  white broken C1 not exceeding 0.3% The rest shall be Head rice having the length as from 7.0 parts onward.    Rice and matter that may be present:   White rice (not including Glutinous rice not yet transformed) not exceeding 15.0% Red kernels and or Undermilled kernels not exceeding 2.0% Yellow kernels not exceeding 1.5% Damaged kernels not exceeding 0.5% Paddy not exceeding 10 grains per 1 kg. of rice   Undeveloped kernels, Immature kernels, Other seeds and  Foreigh matter either singly or combined not exceeding 0.5%   Milling degree: Well milled   White glutinous rice 25%   Shall have Grain composition and  Milling degree as follows:   Grain composition, comprising of: Whole kernels not less than 40.0% Brokens having the length not reaching 5.0 parts and not passing through sieve No.7 not exceeding 28.0%. Of this there  may be Small whitr glutinous broken C1 not exceeding 2.0% The rest shall be Head rice having the length as from 5.0 parts onward.    Rice and matter that may be present:   White rice (not including Glutinous rice not yet transformed) not exceeding 15.0% Red kernels and or Undermilled kernels not exceeding 6.0% Yellow kernels not exceeding 4.0% Damaged kernels not exceeding 2.0% Paddy not exceeding 20 grains per 1 kg. of rice Undeveloped kernels, Immature kernels, Other seeds and  Foreigh matter either singly or combined not exceeding 3.0%   Milling degree: Ordinarily milled   Copyright 1999-2003 By WWW.PECHSIAM.COM