We are offering parboiled rice.To improve the variety rice in india several programs were launched. To escalate the quality of basmati rice, numerous movements were initiated even under the british empire long time back as early as 1920's at kala shah kaku in the land of five rivers, the forgoing punjab which is now situated in pakistan and at nagina in the state of uttar pradesh. These steps were taken majorly via pure frontier selections done randomly in the available germplasm. In the present time, we have supreme quality rice being produced country wide and k-rice is one of the most prominent indian and thai parboiled rice exporters.

The thai jasmine rice, pure quality is known as the fragrant rice, the scented rice and the aromatic rice. This variety of parboiled rice has completely natural fragrance and no imitated perfumes are added to them. They are slender and each grain is long and white. They have extremely low content of chalky kernels the reason being they assure you; they will be a delight to your taste buds. thai long grain white rice 5% broken is a variety of parboiled rice which steamed while it's still in paddy. Afterwards, they are immersed in warm water and then they are steamed. Finally, they are dried before they are milled. Once cooked, they retain all the nutrients; they are extra flocculent and separately cooked.

1121 Basmati Rice is also the first choice of the international clients due to the very extra long grain, aromatic fragrance and non-sticky after cooking.

The very word basmati has originated from vasumati which means earth recognized by its unique fragrance. The full exposition of the word is from hindi. Bas originating from prakrit vas which has a sanskrit root- vasay connoting aroma; and mati meaning ingrained from the origin. According to ayurveda, basmati, the king of all varieties of rice, is saatvic or pure, is nourishing for the body tissues and is easy to digest.Basmati rice is nature's exclusive gift to the indian sub-continent. No other rice in the world has this combined characteristic of exquisite aroma, sweet taste and the post cooking elongation. Basmati rice has been known to the world since the early days of the 19th century though the british and the portuguese and for a millennium and more its known to the gulf, the mediterranean and up to greece. Basmati is non-glutinous and has a fine, smooth and silky texture. The rice has been favored by emperors and praised by poets for hundreds of years.

Rice other than basmati rice is called non- basmati rice. In the world it has been reported that there are 10000 varieties of rice, the maximum number being in india. In fact, basmati rice equals to only 1% production of the total rice grown in india.Non- basmati rice comes in all kinds of different shapes and sizes. Some are long and slender, some are short and thick, some are like beads, and some may be round. None have the same characteristics as basmati rice. Some names of non basmati rice are shaped like basmati rice and pr, 104 ir8, ir 64, masuri.

Thai white rice is the long grain type. This rice is also referred as regular-milled or polished rice, the most common form of rice. The outer husk is removed and the layers of bran milled away until the grain is white. When cooked, it has a firm texture and gives a high volume of cooked rice because of its unique cooking characteristic. Thai white rice has long gained popularity and it has been the world staple for many decades.

We are offering thai broken ricebroken rice is a grade of rice consisting of grains broken in the milling process. During the drying process or during milling process of rice, cracks are usually caused by moisture migrating too quickly within the kernel.

We are offering steam basmati rice.

We are offering pusa sella basmati rice.

Thai Parboiled rice is also Thai White Rice which is steamed while it is still in paddy. It is soaked in warm water under pressure, steamed and dried before milling. This procedure gelatinizes the starch in the grain and ensures a separateness of grain. It is also sorted, cleaned and well milled with a broken ratio of 5%. It also retains more nutrients than regular milled white rice, but it takes a few minutes longer to cook. Parboiled rice is mostly preferred by consumer and chefs who desire extra fluffy and separate cooked rice.