Thai Rice

Brown rice and white rice have similar amounts of calories and carbohydrates. White rice, unlike brown rice, has the bran and germ removed; and has different nutritional content.

White rice is the main staple grain consumed by the majority of the world’s population which always enables Thai White Rice in demand.

After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance.

Parboiled rice (also called converted rice and easy-cook rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile and change its texture. About 50% of the world’s paddy production is parboiled.