RICE VARIANTS
In many cultures, rice means “life”. Perhaps that’s why it has been a staple of substantial importance for centuries. Nearly half the world’s 6.6 billion population eat rice as part of their staple diet and the demand is expected to grow by 50 percent in 2030. Rice provides 20 percent of the world’s dietary energy supply.
Methods of growing differ greatly in different localities, but in most Asian countries the traditional hand methods of cultivating and harvesting rice are still practiced.
We have carefully selected the finest varieties of fragrant and specialty rice for our customers. You can be sure that you are getting authentic products with the highest level of purity and quality for this fast growing industry.
Long Grain Rice
Long grain rice is the core of our business with the smallest pack size being 20kgs.
This is currently being sourced from Spain but we would continuously monitor prices from a number of other origins to see if there was an opportunity in the market for them.
Rice with a length that is four to five times its width. The rice is fluffy and dry when cooked and because of its low starch content, the rice separates easily without excessive stickiness.
Thai Fragrant Rice
(Jasmine Rice)
An aromatic long-grain rice favoured in Thai and Vietnamese cooking. It’s also known as Jasmine rice and is quite similar to Indian basmati, but is slightly stickier. On fragrant rice we pack 5kg, 10kg, 20kg and 25kg sizes. We would source various qualities from a range of origins.
Thai Jasmine rice and Cambodian rice share many of the same characteristics and grow mainly in neighboring geographic areas on opposite sides of the northeastern Thai-Cambodian border.
Named after the sweet-smelling jasmine flower, jasmine rice is a long grain rice native to Thailand with a delicate floral and buttery scent.
Thai Glutinous Rice
Thai Glutinous Rice, also known as Thai Sticky Rice, is a different type of grain from other types of cooking rice. Steaming, not boiling it, is also crucial for creating its unique texture.
It is quite tricky to make the perfect sticky rice as it can be too mushy or too dry. The secret is a good preparation and make sure you keep an eye on the steamer.
Thai Broken Rice
Thai jasmine rice is recognized around the world as having the finest quality. It's Thailand's principle export product. Broken jasmine rice is the cheapest jasmine rice available, as this consists of rice grains that were broken in the milling process, and sorted out.
When cooked, broken jasmine rice takes on a different consistency, it's less firm, and more "mushy".
Cambodian Fragrant Rice
This type of rice has been cultivated in the dry season throughout Cambodia. Thai Cambodian Rice has a superior quality compared to other fragrant rice.
During cooking, it absorbs more water which makes it most suitable for restaurants, hotels, catering and daily rice consumption.
Safe handling & preparation of rice
- Always keep dry rice in cool, dry conditions off of the floor.
- Do not expose dry rice to moisture as this can encourage mold growth.
- If cooked rice is to be kept hot, for instance on a serving counter, ensure it is always above 63°C
- Avoid keeping rice hot for more than 2 hours and throw away any leftovers.
- If cooked rice had been chilled or frozen ensure that it is thoroughly reheated and is piping hot throughout.
- Cold rice salads should be kept chilled. If part of a buffet, they should not be kept at room temperature for longer than 1 hour.
- Never re-chill once it has been kept at room temperature – throw it away.
- Never keep rice chilled for longer than 3 days or frozen for longer than 1 month.
- Once cooked rice has been re-heated, throw away any leftovers. Never re-heat rice more than once.
- Never leave cooked rice to cool on its own. Always chill it quickly either under running cold water or spread thinly on trays in a blast chiller.
Sushi Style Rice
A premium grade medium grain rice from Italy available in 1kg vacuum pcaked bags or 10kg poly bags.