Long grain white rice is known for its slender, elongated grains that remain separate and fluffy when cooked. It has a mild flavor and a versatile texture, making it a popular choice for a variety of dishes, from stir-fries to pilafs. This type of rice is commonly used in cuisines around the world, including Asian, Middle Eastern, and Latin American dishes.
Long grain white rice cooks up to be light and fluffy, making it ideal for serving alongside main courses or incorporating into salads and casseroles. It’s often available in different varieties, such as jasmine or basmati, each bringing its own unique aroma and flavor profile. When preparing long grain white rice, rinsing it before cooking can help remove excess starch, leading to an even better texture.
We supply extra-long, superfine slender grains of rice with a length-to-breadth ratio greater than 4.3 mm. This Thai rice is known for its sweet taste, delightful aroma, and soft texture, featuring a delicate curve that sets it apart. When cooked, it elongates minimally in breadth, maintaining its elegant shape.
Our rice is carefully sourced to ensure it is free from impurities and foreign matter. We package it in high-quality, moisture-resistant packs that effectively preserve its aroma and freshness for an extended period. This makes it an excellent choice for those seeking premium rice that enhances any culinary creation.
Thai Hom Mali jasmine rice, often simply called jasmine rice, is a premium long-grain rice known for its aromatic fragrance and slightly sticky texture when cooked. Here’s a bit more about it:
- Aroma: Jasmine rice has a delicate floral scent, reminiscent of jasmine flowers, which intensifies during cooking.
- Texture: It’s slightly sticky but still fluffy, making it easy to eat with chopsticks or a fork.
- Flavor: The rice has a subtle nutty flavor, enhancing the overall taste of dishes.
Thai Pathumthani fragrant rice, often referred to as “Hom Mali” rice, is renowned for its distinctive aroma and flavor. Grown primarily in the Pathumthani province near Bangkok, this long-grain rice is a staple in Thai cuisine.
- Aroma: It has a unique, jasmine-like fragrance.
- Texture: When cooked, it becomes fluffy and slightly sticky, making it perfect for pairing with a variety of dishes.
- Flavor: Its subtle nutty flavor enhances both savory and sweet recipes.
Thai white rice, specifically long grain white rice, is a versatile staple in many cuisines, especially in Thai cooking. Here are some key points about it:
- Grain Type: Long grain, which means the grains are longer and slender compared to medium or short grain varieties.
- Texture: When cooked, it tends to be fluffy and non-sticky, making it a great base for various dishes.
- Flavor: Mild in flavor, it absorbs the tastes of accompanying ingredients well.
Thai White glutinous rice is a type of rice grown mainly in Southeast and East Asia and the eastern parts of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia. It is called glutinous in the sense of being glue-like or sticky, While often called “sticky rice”, it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked.
Texture: It becomes very sticky and chewy when cooked, making it ideal for both savory and sweet dishes.
Appearance: The grains are opaque, short to medium in length, and have a glossy finish.
Flavor: It has a subtly sweet flavor, which enhances the taste of various dishes.