Our Thai Rice Varities

We supply is extra-long, superfine slender grains having a length to breadth ratio greater than 4.3mm. It has sweet taste, great aroma, soft texture and a delicate curve. The Thai rice elongates least breadth-wise on cooking. The rice we export is free from any kind of impurity and foreign matter. It is available in fine packs that are resistant to moisture and can successfully retain the aroma for a reasonable time period.

Thai Hom Mali Rice

Thai Hom Mali Rice is commonly known as Jasmine Rice/ Fragrant Rice. It can be harvested only once a year. With its unique characteristics whether its appearance, tenderness and natural aroma. Thai Jasmine Rice has famous reputation around the world.

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Thai Fragrant Rice

Thai Pathumthani Fragrant Rice is the new strain of Thai Fragrant rice which is sweet-smelling and soft just like Thai jasmine rice but lesser. It has a natural aroma depending on its age, and when cooked, the rice kernels have a tender texture.

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Thai White Rice

Thai White Rice is the long grain type. It is mainly planted in the Central Region of Thailand. Thai White Rice Crop can be harvested twice to three times a year. When cooked, it has a firm texture and gives a high volume of cooked rice.

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Thai Parboiled Rice

Thai Parboiled Rice is white rice paddy soaked in warm water under pressure, steamed and dried before milling. The result is rice turn to golden color which has higher nutrition than regular-milled rice and takes longer minutes for cooking.

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Thai Glutinous Rice

Thai Glutinous Rice or called Sticky / Sweet Rice. With its milky white grain that is distinguish from other varieties and combined with special feature sticky and natural aroma after cooking, it could be cooked for main dishes and dessert marvelously.

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Thai Brown Rice

Thai Hom Mali Brown Rice is a variety of long grain rice that is native to Thailand.It contains gamma oryzanol which can decrease cholesterol in blood vessels and also vitamin A, B, Beta-carotene and antioxidants to support working of nervous system.

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