Rice Exporters Specializing in White, Glutinous and Parboiled Rice
Exports from USA, Thailand & Pakistan to All African Countries

 
 

Jasmine Rice

 
 

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Jasmine rice, sometimes known as "the Fragrant rice" is a Long grain variety of rice that has a nutty aroma and subtle pandan-like flavor. Originally from Thailand, its characteristics are slim, long, silky, smooth and shiny.

The main growing season for Jasmine rice is between September and December.

Varieties of Jasmine rice are Kao Dok Mali, Go Kho 15, Klong Luang and Suphan and are grown primarily in the northeastern region of Thailand.

 
     
 

White Rice

 
 

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White rice, is the name given to milled rice that has had its husk, bran and germ removed from the kernel. This is done largely to prevent spoilage and to extend the storage life of the grain. After milling, the rice is polished, resulting in a seed with a bright, white shiny appearance.

Thailand has many regions that produce white rice, however, the most fruitful area in the country, in terms of quality, is the central region. Advanced technologies and irrigation make this region the prime area that produces 2-3 crops each year.

White broken rice is also available through Famba Holdings, Inc.

 
 
 
 
 

Glutinous Rice

 
 

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Glutinous rice, also called sticky rice, sweet rice, waxy, botan and pearl rice, is a short-grained Asian rice that is especially sticky when cooked.

It is white in color and is called glutinous in the sense of being glue-like or sticky because it consists of high amounts of amylopectin (a component of starch) and has little or no amylose. Amylose is the other component of starch that is less readily digested than amylopectin. Glutinous rice does not contain dietary gluten and thus should be safe for gluten-free diets.

Glutinous rice is grown primarily in Asia including these countries: Thailand, Vietnam, China, Japan, Korea, Philippines, Laos and Indonesia.

Glutinous broken rice is also available through Famba Holdings, Inc.

 
     
 

Parboiled Rice

 
 

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Parboiled Rice is rice that has been boiled in the husk. Parboiling improves its nutritional profile, and changes its texture. It is yellowish in color and produced by a process of soaking, pressure steaming and drying the paddy before milling.

Parboiling makes rice easier to process by hand, that is, removing the bran layer. Parboiling rice drives nutrients, especially thiamine, from the bran into the grain, so that parboiled white rice is 80% nutritionally similar to brown rice. Because of this, parboiling was adopted by North American rice growers in the early 20th century.

Parboiled rice takes more time to cook, and the cooked rice is firmer and less sticky. In North America, parboiled rice is generally, partially or fully precooked by the processor.

Thailand's central region can produce high quality and non-odor Parboiled rice all year long due to the large water supply and consistent source of paddy.

Major markets of Parboiled rice are Nigeria, South Africa, Asia, Europe and the Middle East. Parboiled broken rice is also available through Famba Holdings, Inc.

 
     
 

Cargo Rice

 
 

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Cargo Rice is a type of non-glutinous long grain rice. It is similar to brown rice, in that it is unpolished rice. Only the husks of the rice grains are removed during the milling process, keeping all the vitamins, minerals and nutrients intact in the bran layer and in the germ.

Cargo rice is a good source of thiamin (vitamin B), riboflavin (vitamin B2), fiber, iron and calcium. The flavor of cooked cargo rice is generally a more sweet, nutty taste and the rice is more chewy than standard white polished rice. It takes longer to cook than white, but not as long as brown rice. Soaking it in water for at least 30 minutes before cooking produces a much softer texture.

 
     
 

Broken Rice

 
 

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  Some rice grains break in the transport and processing of the rice from the field to the pot. Machinery is available to separate the broken grains from the whole grains.

Broken rice may or may not have lower fiber and nutrient content, but generally has a similar energy content to intact rice.

The broken varieties are often less expensive, so are preferred by poorer consumers or used as raw material for animal feeding or brewing beer. Due to the different size and shape of the grains, broken rice has a different texture from "unbroken" rice. Some chefs and consumers may prefer the qualities of broken rice for certain dishes.
 
     
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