Rice

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.

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.

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.

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.

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.

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

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