Thai Jasmine White Rice also called fragrant rice or "Hom Mali" rice, is recognized world wide as Thailand's specialty. Thai Jasmine Rice belongs to the indica (long-grain) category and could be devided into 3 main categories as A, B and C according to their quality; Prime Quality, Superb Quality and Premium Quality.
Jasmine Rice 100% from CAL Intertrade Company selected from the best source of farm, through the processing with high technology. Thus the grain is gorgeous and silk, soft and premium quality, bright and clean, cooked well, and has exclusive smell of Jasmine rice.
White Rice belongs to the Indica (long-grain) category. It is also unknown as polished rice or fully milled rice because most of the other layer-the husk and the bran layer are removed from the kernel, through the milling process.
Thai Glutinous Rice also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice and pearl rice is a type of short-grained asian rice that is especially sticky when cooked. It is called glutinous.
Thai Parboiled Rice 100% is produced by a process of soaking, pressure steaming and drying prior to milling. This modifiles the starch and permits the retention of much the natural vitamins and minerals in kernels. The rice is usually slightly yellowish, although the color largely fades after cooking.
Broken Rice, during the milling process, broken rice is separated from the white rice, who shape remains intact. In other words, broken rice is the damaged white rice. A grain of broken rice gives a low fiber texture and low nutrient level, while retaining its high energy content
Thai Brown Rice belongs to the indica (long-grain), similar to white rice. The only difference between these two varieties is the milling. As a result, in the brown rice, only the husk is removed while the bran layer remains. Because of the bran layer, brown rice contains more nutrients than white rice. In particular, brown rice is very high in fiber and vitamin B.
Black rice (also known as purple rice), some of which are glutinous rice. Black rice is high in nutritional value and is a source of iron, vitamin E, and antioxidants (more than in blueberries). The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanin antioxidants found in food. The grain has a similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste.