includes white rice, jasmine rice, brown rice and Basmati rice

Medium grain rice:

includes white and black glutinous rice

Short grain rice:

includes Japanese and Korean rice

White rice is also known as polished rice or fully milled rice because most of the outer layers--the husk and the bran layer--are removed from the kernel, through the milling process.

Jasmine rice

Jasmine rice, also called fragrant rice or scented rice is recognised world wide as Thailand's speciality. The grains of Jasmine rice appear silky, smooth, and shiny. When cooked, Jasmine rice is soft, moist, tends to cling together and produces an elegant aroma.

Broken rice

During the milling process, the white rice grains which are broken by the process are classed as broken rice. A grain of broken rice gives a low fiber texture and low nutrient level, while retaining a high energy content and chewy texture.

Glutinous rice

Glutinous rice, also called sticky rice or sweet rice, comes in white or black varieties. Both yield a sticky and dense texture when cooked.

Brown rice

Brown rice is milled differently from white rice and as the bran layer is retained, brown rice contains more nutrients than white rice. Brown rice is high in fiber and vitamin B.

Short-grained

Short-Grained rice grains are short, round, and plump. When cooked, the rice grains stick together although not as much as glutinous rice. In Japanese and Korean cuisine, short-grained rice is the grain of choice in every meal.

Basmati rice

This aromatic rice has long, slender grains and the colour is translucent and creamy white. Upon cooking, the texture is firm, separate (non-sticky), fluffy and aromatic.

Red rice

Red Rice grains are shorter and wider long-grain rice which retains its shape after cooking. This healthy rice has a distinctive chewy texture and a nutty flavour. Cooking intensifies its red colour.