Thai Hom Mali Rice

This is known as "Jasmine" in Thailand, which stands for fragrant rice and is Thai specialty. Jasmine rice is smooth, shiny and silky in appearance and is considered the finest grade of rice in Thailand. When cooked, it produces a fragrant aroma and is slightly chewy in texture.

 

Pathumthani Rice

Thai Pathumthani Fragrant Rice is a kine of fragrant rice but said to be less fragrant and less photosensitive than Hom Mali rice. Also it's a year round crop and can be grown in an easier way.
It has a natural aroma depending on its age, and when cooked, the rice kernels have a tender texture.

 

Glutinous Rice

This type of rice has a white chalky texture and is also often known as sweet rice. It contains two types of starch, of which amylopectin gives it its sticky texture after cooking. It is a popular rice variety for making desserts and producing starch and flour.

 

White Rice

Most of the outer layer of this type of rice have been removed (husk and bran layer). This type of rice is most commonly consumed throughout the world and belongs to the long-grain (Indica) category.

 

Broken Rice

During the milling process, the grains of rice that remain intact are separated to White rice while the remaining goes to broken rice. Although the rice is broken, it still retains its high energy content.

 

Parboiled Rice

This type of rice is produced just for export from Thailnd. It goes through several processes prior to milling. The grains are first soaked, then pressure steamed and dried, thus helping the maintain much of the grain's vital viatmins and minerals.