Dear Sir,
We are a Thailand company that expert in trading Thai Rice there are many kind of Thai Rice to introduce you:
1) Jasmine Rice: It is also called "Thai Hom Mali Rice" or "Thai Fragrant Rice". This type of rice is the most well-known and has been promoted by Thailand's Ministry of Commerce. It is prescribed as a standardized commodity according to the Export commodity standard of Thai Hom Mali Rice, B. E. 2544 in order to establish reliability and gain acceptance in foreign markets.
Characteristics: It has a natural aromatic flavor with a small content of chalky kernel. After cooked, it becomes more fragrant, tender and tasty
2) White Rice: It is the world's staple diet, consumed by the majority of the world's population. Thailand has been exporting to more than 100 countries worldwide.
Characteristics: White rice is often referred to polished or fully milled rice because the husk and bran are completely removed from the kernel.
Production: White rice has been grown in many regions throughout the country. At present, the best and most bountiful crop is being cultivated in Thailand's central plains, close to Bangkok. With the advantages of a well-established irrigation system and advanced technologies, this region can yield two or even three crops a year. We supply 5 categories of white rice as follows:
3) Parboiled Rice: It is produced for export purpose only and not being consumed by domestic market. Thailand is the world's largest supplier of this type of rice.
Characteristics: It is yellowish rice but the color will largely fade after cooking.
Production: It is produced by soaking, pressure streaming, drying, and then milling. This modifies the starch and retains natural vitamins. Thus, it is perceived as "healthy rice".
4) Glutinous Rice: It is also known as sticky rice or sweet rice. It is most widely consumed in the areas where it is grown, as well as by Laos and Cambodia. In addition to direct consumption, it is often used as an ingredient in desserts / sweet dishes and in some industries such as brewing, flour, and snack.
Characteristics: It is derived from two kinds of starch in the kernels, namely amylose and amylopectin. Its greater amount of the latter one increases the sticky texture. Glutinous rice can be easily distinguished from other varieties by its milky colour.
Production: The major production areas are the upper northern and northeastern regions of Thailand where water is scarce. The most well-known and best quality is called & quot; Sanpathong & quot; which is grown mainly in the north of Thailand. The glutinous rice in the northeastern part mostly is "Duo-Juk" whose grain is shorter and less tender than Sanpathong.
We are supplying glutinous rice from both northern and northe