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Rice Products
Thailand Parboiled Rice
Thailand Parboiled Rice is made from Thai Long Grain White Rice’s paddy by three different methods that are, soaking at first then it is steamed, and then drying before milling the paddy. Loss of nutrients is very less in Thailand Parboiled Rice during milling due to its specific processing process and it prevents from insects and has a longer shelf life.
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Variety of Rice
Indian White Rice
The second-largest producer of Rice in the world is India. Rice is loved in almost all of the Asian countries including India and also it is one of the chief grains in the country. The largest rice cultivation area in the world is in India. A type of Rice that has its germ, bran, and husk removed in the mill is called White Rice. This changes the appearance, texture, and flavor of the Rice and helps extend its storage life, making it digest easily and preventing spoilage. The Rice is polished after it is sent to the mill and there it results in the seed which is white, bright and has a shiny appearance.
Indian Parboiled Rice
Indian Parboiled Rice is a type of Rice that is partially cooked and is common in India. The process of parboiling starts with soaking the Rice, then steaming it, and then drying it. This process takes place when it still is in its outer desk that is inedible. It’s easier to remove the husk of the parboiling Rice before eating it. This process of parboiling makes it fluffier, improves the texture of the Rice, and also makes it less sticky than the normal Rice when you cook it.
Indian Basmati Rice
Indian Basmati Rice is a variety of aromatic, slender-grained, and long rice that is mainly grown in India and its neighbouring countries. India is the biggest trader of Basmati Rice in the world with 65% of the international trade. There are many countries in the world that grows Basmati Rice, but there is a certain district of India where it is geographically exclusive
Thailand Parboiled Rice
Thailand Parboiled Rice is made from Thai Long Grain White Rice’s paddy by three different methods that are, soaking at first then it is steamed, and then drying before milling the paddy. Loss of nutrients is very less in Thailand Parboiled Rice during milling due to its specific processing process and it prevents from insects and has a longer shelf life.
Thailand Jasmine Rice
Thailand Jasmine Rice is a kind of Rice that is long-grained and has a variety of fragrances. It is also known as aromatic Rice. Its fragrance, popcorn, reminiscent of pandan result natural production aroma from the Rice plant. In Jasmine Rice, there is a constant loss of aromatic intensity which leads so many connoisseurs and Southeast Asians to know about the freshly harvested crop or which is known as the “new crop” of Jasmine Rice.
Brown Rice
Brown Rice is generally a whole-grain Rice in which the outer hull that is inedible is removed. This kind of Rice usually sheds its outer husk or hull but the germ and bran layer remain on and that is the reason these kinds of Rice have a tanned layer on them.
Broken Rice
The fragments of Rice grains that are broken in the field during milling, during transport, or during drying are known as Broken Rice. Mechanical separators are used generally used in the separation of broken grain from the whole grain.
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