1121 white sella Rice

Listing ID #3942331

White Rice is the long grain type. When cooked, it has a firm texture and gives a high volume of cooked rice. Because of its unique cooking characteristics, Thai White Rice has long grained its popularity and has been the world staple for many decades.
We export below categories of White rice :

• 100% Sorted and Polished
• 5% Broken
• 10% Broken
• 15% Broken
• 25% Broken
• 100% Broken

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 color.

 

Parboiled Rice Un-milled rice is soaked, steamed and dried before milling to make parboiled rice. Nutrients stay within the grain, and surface starch is reduced, producing cooked rice that is somewhat more firm in texture and separate when cooked. It cooks perfectly in approximately 25 minutes.
We export below categories of parboiled rice :

• parboiled rice 100% sorted
• parboiled rice 5% broken
• parboiled rice 10% broken
• parboiled rice 15% broken
• parboiled rice 25% broken
• parboiled rice 100% broken

 

Broken Rice During the milling process, broken rice is separated from the White rice, whose shape remains intact. In other words, broken rice is the damaged White rice and is normally used in animal feeding or other food & beverage processing, such as brewing and flour processing. A grain of broken rice gives a low fiber texture and low nutrient level, while retaining its high energy content.
We export below categories of Broken rice :

• A1 Super
• A1 Extra Super

 

Glutinous Rice / Sticky rice / 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. 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 color.

 

Japonica Rice Japanese rice, or japonica rice, is a very particular variety. For traditional Japanese dishes you simply cannot substitute long-grain rice except Japonica Rice which is medium-grain rice with too much rice starch, which is what makes that creamy texture in risotto.

 

Organic Rice Organic rice comes from traditional seed varieties sown, reaped and stored using only natural pest control measures and locally available organic or natural fertilizers. It relies on crop rotations, crop residues, animal manures, green matures, off-farm wastes, biological pest control to maintain soil health, supply plant nutrients and minimize insects, weeds and other pests. To make it easy to understand, the organic rice is grown using natural and NOT chemical fertilizers. Actually it's grown in a very limited area under high supervision and getting more popularity in health conscious EU Market.
Packing in all sizes and OEM brands are also acceptable.