Parboiled Rice

Parboiled Rice

Origin Parboiled Rice is made by soaking paddy in the water until it reaches 30-40% humidity, then steaming or boiling, followed by drying and polishing to remove the husk.

Source Central and Northeastern Thailand

Characteristics Parboiled Rice is suitable for importing. It contains higher Vitamin B and Vitamin E than regular cooked rice (compared to the same variety). Since Parboiled Rice is half-cooked and its starch has broken-glucose chain, it is easy to digest.

Japanese Rice

Japanese Rice

Origin Japanese Rice

Source Northern Thailand

Characteristics Use in food processing industry i.e., flour, crisp baked snacks, alcoholic beverage, and Japanese restaurants

Example of our product Mah Boonkrong rice/ MT, TT group/ other companies

Glutinous Rice / Glutinous Rice Broken

Glutinous Rice / Glutinous Rice Broken

Origin Glutinous Rice

Source Northern/ Northeastern Thailand

Characteristics Use in food processing industry i.e., flour, noodles, crisp baked snacks, and alcoholic beverage

Example of our product Mah Boonkrong rice/ MT, TT group/ other companies

Rice Broken

Rice Broken

Origin Hom Rice broken; White Rice broken

Source Central/ Northern/ Northeastern Thailand

Characteristics Use in food processing industry i.e., flour, noodles, crisp baked snacks, and alcoholic beverage

Example of our product Mah Boonkrong rice/ MT, TT group/ other companies