Jasmine rice is grown primarily in Thailand, Cambodia, Laos, and southern Vietnam. It is moist and soft in texture when cooked, with a slightly sweet flavor. The grains cling and are somewhat sticky when cooked, though less sticky than glutinous rice, as it has less amylopectin.
Jasmine rice has a nutty flavor: in fact, some people say it tastes like popcorn! It's very similar to basmati rice, but it has a shorter grain and is a little stickier. Both are aromatic rice. Basmati rice and jasmine rice are in a category called â??aromatic rice
QUALITY : Cambodian white long grain (White Rice) 5% Broken in sellers option
All other specifications according to the description attached at time of loading.
- Broken 5% Max
- Red or undermilled kernels 1.50% Max
- Yellow Kernels 0.25% Max
- Chalky kernels 6% Max
- Long grain class 1: Length exceeding 7.0mm 7.0mm
- Long grain class 2: Length exceeding 6.6 7 mm 6.6 7mm
- Short grains: not exceeding 6.2 mm 6.2 mm
- Damaged kernels 0.50% Max
- White Glutinous rice 1.5% Max
- Immature kernels, other seed 0.5% Max.
- Foreign matters singly or combined 5% Max.
- Paddy (% / 100%) 1% 1% Max.
- Moisture 14% Max.
- Cargo rice 0.05% Max.
- Heat damage kernels 0.10% Max
- Red & red streaked kernels 3% Max.
- Black kernels 0.5% Max.
- Foreign seeds 2 count /kg Max.
- Paddy 1 count / kg Max.
- Milling degree Extra well milled
- Tricyclazole
- Aflatoxine
- Ochiratoxine
- Heavy metals
Fragrant rice 100% (92% PURITY)
The Jasmine rice that mixed with 8% or less other breeds of rice
compared by the total weight and Jasmine must be 92% pure call for a
common standard for Export or Domestic use.
Long Grain (6.6 - 7.0mm) maximum 70.0%.
Short Grain (6.2 - 6.0 mm) minimum 5.0%.
Whole kernels not less than 60.0%.
Size of Broken having the length less 5.2 mm not exceeding 4.0%.
Size of Head rice >=8.0mm.
Chalky kernels not exceeding 3.0%.
White glutinous rice not exceeding 1.5%.
Paddy not exceeding 5 grains per 1 kg of rice.
Milling degree: Extra well milled.
SMALL BROKENS OF 1.25 MM-15% MAX
MEDIUM BROKENS ABOVE 1.25 MM-80% MAX
WHOLE GRAINS OF RICE - 5% MAX
MOISTURE -14% MAX
DAMAGED/DISCOLORED - 2% MAX
PROCESS-SORTEX CLEANED
FOREIGN MATTER INCLUDING PADDY - 0.5% MAX
ORIGIN - INDIA
MILLING DEGREE - WELL MILLED
SMALL BROKENS OF 1.25 MM -15%
MAX
MEDIUM BROKENS ABOVE 1.25 MM -
80% Ã??AX
WHOLE GRAINS OF RICE - 5% MAX
MOISTURE - 14% MAX
DAMAGED/DISCOLORED - 2% MAX
PROCESS - SORTEX CLEANED
FOREIGN MATTER INCLUDING PADDY
- 0.5% MAX
MILLING DEGREE - WELL MILLED
ORIGIN - INDIA
AGL-6.00 MM
MOISTURE - 14% MAX
BROKEN-5% MAX
DAMAGED/DISCOLORED - 1% MAX
PROCESS SORTEX CLEANED
FOREIGN MATTER INCLUDING PADDY - 0.5% MAX
MILLING DEGREE - WELL MILLED
ORIGIN-INDIA
AGL-8.35 MM
MOISTURE - 13% MAX
BROKEN-1% MAX
DAMAGED/DISCOLORED - 1% MAX
PROCESS SORTEX CLEANED
FOREIGN MATTER INCLUDING PADDY - 0.2% MAX
MILLING DEGREE - WELL MILLED
ORIGIN INDIA
SMALL BROKENS OF 1.25 MM-15% MAX
MEDIUM BROKENS ABOVE 1.25 MM-80% MAX
WHOLE GRAINS OF RICE - 5% MAX
MOISTURE -14% MAX
DAMAGED/DISCOLORED - 2% MAX
PROCESS-SORTEX CLEANED
FOREIGN MATTER INCLUDING PADDY - 0.5% MAX
MILLING DEGREE - WELL MILLED
ORIGIN-INDIA
AGL-8.35 MM
MOISTURE - 13% MAX
BROKEN-1% MAX
DAMAGED/DISCOLORED - 1% MAX
PROCESS SORTEX CLEANED
FOREIGN MATTER INCLUDING PADDY - 0.2% MAX
MILLING DEGREE - WELL MILLED
ORIGIN INDIA
AGL-8.35 MM
MOISTURE - 13% MAX
BROKEN-1% MAX
DAMAGED/DISCOLORED - 1% MAX
PROCESS SORTEX CLEANED
FOREIGN MATTER INCLUDING PADDY - 0.2% MAX
MILLING DEGREE - WELL MILLED
ORIGIN INDIA
- Broken (3/4 basis): 5.0% Max
- Moisture: 14.0% Max
- Foreign Matters: 0.1% M
- Damaged Kernels: 0.5% Max
- Chalky Kernels (3/4 basis): 6.0%
Max
- GLutinous Kernels: 0.5% Max
- Paddy: 15 Grains/Kg Max
- Milling Degree: Well Milled & Double
Polished
- Average Length of Whole Grain:
6.2mm Min
- Free From Alive Insect .No Bad
Smell nor Bad Odour.
Cambodian premium rice being recognized as one of the finest fragrant rice, this variety shares aromatic scent, and perfection in taste and tenderness as Thais Hom Malis Rice,which is harvested once a year from early of November to mid of January in
northwestern part of the country and in Kampong Speur province. After processing the rice
has a long and glossy grain and when steamed is soft and fluffy with a tantalizing fragrance.
This kind of rice is prized throughout the world and perfect for accompanying Cambodian dishes.
In a medium saucepan with a tight-fitting lid, combine rice, cups water, and
teaspoon
salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork and serve.
AGL-7.60 MM
MOISTURE - 13% MAX
BROKEN-1% MAX
DAMAGED/DISCOLORED - 1% MAX
PROCESS SORTEX CLEANED
FOREIGN MATTER INCLUDING PADDY - 0.2% MAX
MILLING DEGREE - WELL MILLED
ORIGIN INDIA
AGL-8.40 MM
MOISTURE - 13% MAX
BROKEN-1% MAX
DAMAGED/DISCOLORED - 1% MAX
PROCESS SORTEX CLEANED
FOREIGN MATTER INCLUDING PADDY - 0.2% MAX
MILLING DEGREE - WELL MILLED
ORIGIN INDIA
-Average Length of Whole Grain: 8.35mm Min
-Moisture: 13.0% Max
- Broken: 1.0% Max
- Damaged/ Discolored: 1.0% Max
-Process: Sortex Cleaned
- Foreign Matters Including Paddy: 0.2% M
- Milling Degree: Well Milled
