Products catalog

Sticky rice or Sweet Rice The consistency of what is commonly called "sticky" rice is derived from two kinds of starch in the kernels, namely amylose and amylopectin. A higher amount of the later increases the sticky texture. Glutinous rice can be easily distinguished from other varieties by its...

The top standard, or export quality, full long grain jasmine rice with quality assurance guaranteed by Ministry of Commerce's No.1 Jasmine Rice Prime Quality

Highly nutritious unpolished jasmine rice mixed with vitamin-mineral-rich, red jasmine rice and vacuum packed to preserve freshness and fragrance as well as Remain insect-free.

Red rice, also known as weedy rice, a low-yielding rice variety that persists as a weed in fields of better-quality rice

The starches in parboiled rice become gelatinized, then retrograded after cooling. Through gelatinization, alpha-amylose molecules leach out of the starch granule network and diffuse into the surrounding aqueous medium outside the granules which, when fully hydrated are at maximum viscosity.