WHITE RICE: White rice belongs to the Indica (long grain) category. It is also known as polished rice or fully milled rice because most of the outer layers- the husk and the bran layer are removed from the kernel, through the milling process. |
Jasmine rice, also called fragrant rice or “Hom Mali” rice, is recognized world wide as Thailand’s specialty. Jasmine rice belongs to the Indica (long-grain) category and could be divided into 4 sub categories: Kao Dok Mali, Go Kho 15, Klongluang, and Suphan. The grains of Jasmine rice appear silky, smooth, and shiny. When cooked, Jasmine rice produces an elegant aroma. |
BROWN RICE: Similar to White rice, Brown rice belongs to the Indica (long-grain) category. The only difference between these two varieties is the milling; milling removes both the husk and the bran layer of the kernal. 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 rice contains more nutrients than White rice. In particular, Brown rice is very high in fiber and vitamin B. |
GLUTINOUS RICE: Glutinous rice, also called sticky rice or sweet rice, consists of amylose and amylopectin starch. With a chalky white texture, glutinous rice is often used in producing starch and flour. |
BROKEN RICE: During the milling process, broken rice is separated from the White rice, whose shape remains intact. In other words, broken rice is the damaged White rice and is normally used in animal feeding or other food & beverage processing, such as beer brewing and flour processing. A grain of broken rice gives a low fiber texture and low nutrient level, while retaining its high energy content. |
SHORT GRAINED RICE: Short-Grained rice belongs to the Japonica (Short Grained) category and has a short, round, and plumpy kernel. When cooked, short-Grained rice stick together, although not as much as glutinous rice. |
PADDY: Paddy is the most original form of a rice kernel. After the harvest, rice is separated from the ear into individual grains. After drying, the end result is the Paddy, whose kernel is still inside the hull. After the milling process, the out hull is removed, along with the bran layer. And the end product becomes White rice |
BLACK RICE: Black rice could be either medium or long grain. Precooked black rice has white kernels inside the black bran. Once cooked, the rice becomes deep dark purple with a nutty flavor and a whole grain texture. Black rice gives a particularly cohesive characteristic and is made into various stir fry, stuffing, casseroles, and side dishes. |
RED RICE: Red Rice has a shorter and wider seed than long-grain rice. A typical red rice plant has an unusually hard grain, which retains its shape after an hour of cooking. Red rice has a distinctive chewy texture and a nutty flavor. Cooking intensifies its red color.
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