Thailand Rice

Importing rice from both Thailand and Japan can be advantageous for importers due to the following reasons, including the specific types of rice each country can supply:

From Thailand

1. High-Quality Jasmine Rice
2. Global Exporter Reputation:
Thailand is one of the world's leading rice exporters and has built a strong reputation for consistently delivering high-quality rice to international markets. Importers benefit from the reliability and consistency associated with Thai rice exports.

3. **Diverse Rice Varieties:
- Thailand produces a variety of rice types to cater to different preferences and culinary needs. Aside from Jasmine rice, other popular Thai rice varieties include Basmati, White Rice, and Glutinous Rice (Sticky Rice). The diversity allows importers to offer a range of rice products to their consumers.

4. Global Standards and Certifications:
- Thai rice adheres to global quality standards, and many rice producers in Thailand have certifications such as Good Agricultural Practices (GAP) and certifications from international food safety organizations. Importers can trust the quality and safety of Thai rice for their markets.

From Japan:
1. Premium Short-Grain Japonica Rice:
- Japan is known for producing premium short-grain Japonica rice, which is characterized by its slightly sticky texture and sweet flavor. This rice variety is commonly used in traditional Japanese dishes such as sushi and rice bowls. Importers looking for high-quality rice with specific culinary attributes may choose Japanese Japonica rice.

2. Culinary Excellence:
- Japanese rice is a staple in the country's cuisine, which places a strong emphasis on rice quality. Importers interested in offering rice that aligns with authentic Japanese culinary practices or seeking rice with a reputation for excellence may opt for Japanese varieties.

3. Sustainable Farming Practices:
- Japan has embraced sustainable and technologically advanced farming practices, ensuring the production of high-quality rice while minimizing environmental impact. Importers concerned about sustainable sourcing may find Japanese rice an appealing choice.

4. Varietal Options:
- Japan cultivates different rice varieties, each with its unique characteristics. Some popular varieties include Koshihikari, Akita Komachi, and Hitomebore. This diversity allows importers to offer a range of Japanese rice options to cater to varied consumer preferences.

In summary, importing rice from Thailand and Japan offers a range of benefits, including access to high-quality rice varieties, adherence to global standards, and the ability to cater to diverse culinary preferences. Importers can choose from fragrant Jasmine rice and diverse varieties in Thailand and premium Japonica rice with culinary excellence in Japan, providing a comprehensive selection for their markets.

Thailand Rice

Specifications:

Product Name:Thailand Rice
a)Thailand White Rice 100% Broken A1 Super
Broken: 100%
> 70% LG class1 (length > 7.0mm)
< 5% LG class 3 (length > 6.2 – 6.6 mm)
0% Short grain (length < 6.2 mm)
Composition: Whole Kernels > 60%,
Broken & Small broken <4%,
Broken not reaching the min specs & not pass sieve #7 0%
Moisture: 14% max
Damaged: 0% max
Yellow kernels: 0% max
Red/undermilled: 0% max
Chalky kernels: 3% max
Paddy per kg: 5 grains
Milling degree: Extra well milled
Foreign matter: 0% max

Thailand Rice (Jasmine/Fragrant/Aromatic Rice)
- Thailand Rice
- Long grain

Thailand Rice (Hom Mali Rice)
- very high quality
- Long grain

White rice,Jasmine rice,parboiled rice,

Thailand jasmine rice The best grade Good offer

Product Description
Specifications of Japonica rice 5% broken, crop 2016

- Broken (%, max): 5

- Moisture (%, max): 14

- Foreign matters (%, max): 0.5

- Chalky kernels (%, max): 4.0

- Damaged kernels (%, max): 0.5

- Immature kernels (%, max): 0.5

- Red and Streaked kernels (%, max): 0.5

- Yellow kernels (%, max): 0.5

- Glutinous (%, max): 0.5

- Paddy grain (grains/kg, max): 5

- Average Length of Whole Grain(mm): 4.5

- Milling degree Well milled & double polished

Origin: Thailand

General Standard Specification:
- Broken (4.2mm): 12% Max
- Whole Kernels: 55% Min
- Moisture: 14% Max
- Red Kernels: 15% Max
- Yellow Kernels: 1.5% Max
- White Rice: 3% Max
- Damage Kernels: 0.5% Max
- Undeveloped, Immature Kernels, Other seeds and Foreign Matter: 0.55 Max
- Paddy (Grain per 1 kg): 10 grains
- Milling Degree: Well Milled

FOB price USDXXX/ton as per live price index.
The selling price may be review/negotiable depends on contract volume.
Please contact us for more information.

Thailand Parboiled Rice 5% Sortex / Silky (Export Grade)
Origin: Thailand

General Standard Specification:
- Broken: 5% Max
- Whole Kernels: 80% Min
- Moisture: 13% Max
- Red Kernels: 0.5% Max
- Yellow Kernels: 0.25% Max
- Black Kernels: 0.1% Min
- Partly Black Kernels & Peck Kernels: 1.5% Max
- Damage Kernels: 1% Max
- White Glutinous: 1.5% Max
- Texture: Hard
- Long Grain Class 1: 60% Min
- Admixture: 1% Max

FOB price USDXXX/ton as per live price index.
The selling price may be review/negotiable depends on contract volume.
Please contact us for more information.

Sticky rice is a type of rice grown mainly in Southeast and East Asia which has hard grains and is especially sticky when cooked. Northern and northeastern Thais traditionally eat glutinous rice as their staple food. Sticky rice is used as a main ingredient in many well-known Thai desserts such as sticky rice with mango.

Kow Neuw Moon
1 cup coconut milk
2 pinches salt
1 cup Glutinous Sticky Rice
2 tablespoons sugar
The Traditional Method Using a Steamer:
Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight. Take your steamer, put water in the bottom and cover the steam section with cheese cloth or muslin cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done.
The Microwave Method:
Soak the sticky rice for 10 minutes in warm water in a bowl. Soaking the rice is very important. The water level should be just above the rice, which comes out to be 1 cup of rice and a little over 1 cup of water (about 10% more). Cover the bowl with a dish and cook in microwave for at full power 3 minutes. Stir the rice around to move the rice from the top to the bottom. You will notice that some of the rice is translucent or cooked and some still has white center or the uncooked portion. Heat it up again for another 3 minutes. Check and see if it is done. When cooked, all the rice should be translucent. If it needs more cooking, we recommend heating up and checking every 3 minutes or so. How long it takes to cook really depends on your microwave.
Putting it together: Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle. Add sugar and salt. Remove from heat. Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The hot sticky rice will absorb all the coconut milk. The rice should be a little mushy. Spoon the rest of the coconut milk on top of the rice at serving time.