Chinnawat Rice coorperation ltd.

Samutprakarn, Thailand

We are offering basmati rice is a low-fat complex carbohydrate that is quickly digested and rapidly made available to the muscles and other body systems that’s why it is a perfect source of energy. Our basmati rice variety has qualitative features like 100% purity, very extra-long grain, famous for its aromatic fragrance, non-sticky after cooking. Each and every single grain is rich in texture and is and white in colour.it contains all eight essential amino acids, folic acid, and is very low in sodium and has no cholesterol. High nutritional value, excellent taste and rich aroma are the correct words for describing the quality of basmati rice merchandising and exporting by us. We ensure that the basmati rice we offer is free from all kinds of impurities and will prove to be highly beneficial to the range of worldwide customers.

It is processed using special technique of soaking paddy in hot water before it will undergo pressure steaming and drying. These processes help retaining most of the essential nutrients in kernels. Further, paddy will be sent for milling. Parboiled rice is slightly yellowish in colour. Various grades of thai parboiled rice are as follows : - thai parboiled rice 100% sortexed - thai parboiled rice 100% non - sortexed - thai parboiled rice 5% broken - thai parboiled rice 10% broken

We are offering thai pathumthani fragrant rice this variety was successfully developed recently. It is less sensitive to sunlight and has better yield as compared to thai hom mali rice. Pathumthani rice has the appearance of thai hom mali rice but due to its nature it is categorised as white rice. This rice absorbs water very well. Various grades of thai pathumthani fragrant rice are as follows : - thai pathumthani fragrant rice (prime quality) - thai pathumthani fragrant rice (superb quality)

We are offering thai glutinous rice milky in colour, glutinous rice can be easily distinguished from other varieties. It is also known as sticky rice because it becomes sticky after cooking which is due to high amount of amylopectin within the kernel. Various grades of thai glutinous rice are as follows : - thai glutinous rice 10% broken - thai glutinous rice 100% broken a1