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Thailand
Personne àcontacter yuvi
Bangkok, Bangkok
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Thai Jasmine rice  Thai Jasmine rice is also called "Hom Mali rice" and "Fragrant rice". It is categorized to the Indica type (Long grain). Varieties of Jasmine are Kao Dok Mali, Go Kho *5, Klong luang, and Suphan. Its beautiful naturally scented rice has no artificial perfumes but comes to you directly from the rice mills. Thai Hom Mali Rice is famous for its appearance, cooking texture, and aroma. Favoured by Kings and Queens for its long slender grains and heavenly fragrance, this gift from Mother Nature is now brought into the market. White rice **0%  White rice is categorized to the Indica type (Long grain). It is also referred to as polished or milled rice because, during milling process, the husk and bran are removed from the kernel.Thai White rice can be planted in many regions throughout Thailand. Anyhow, the most fruitful area to produce White rice in terms of quality and quality is the central region. The reasons lie on the well established of irrigation system and the use of advanced technologies. As a result, this region yields **3 crops per year.Thai White rice appears to be in need by the majority of world population. Glutinous rice The milky in colour, Glutinous rice can be easily distinguished from other varieties. It is also known as Sticky rice because it becomes sticky after cooking which is due to high amount of amylopectin within the kernel. Glutinous rice mostly grown up in Northeastern or Northern region where most of people in these regions consume Glutinous rice with their main dishes. Glutinous rice can also be an ingredient in desserts, sweets and other complimentary dishes. Thai Brown rice Also known as Cargo / Loonzain Rice, this rice is highly nutritious as bran layer is still intact. It contains high fiber, vitamin B, carbohydrate, and protein. Brown rice belongs to the Indica (long-grain) category, same as White rice. The only difference between these two varieties is the milling.  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. The starches in parboiled rice become gelatinized, making it harder and glassier than other rice. Parboiled rice takes less time to cook, and the cooked rice is firmer and less sticky. Today, it is the preferred rice of many in the southern parts of the Indian Subcontinent, Africa and Middle East countries. |
| Pays: | Thailand |
| N ° de modèle: | - |
| Prix FOB: | Obtenir le dernier prix |
| Localité: | - |
| Prix de commande minimale: | - |
| Commande minimale: | - |
| Packaging Detail: | - |
| Heure de livraison: | - |
| Capacité de Fournir: | - |
| Payment Type: | - |
| Groupe de produits : | - |
