Products
At our core, we’re passionate about bringing the very best rice from field to fork. That’s why we offer three premium varieties to suit every meal. Explore each variety below to find the perfect rice for your next culinary creation.
Jasmine Rice
Jasmine rice is a long-grain rice known for its distinct aroma and slightly sweet, nutty flavor. It's native to Thailand, but also cultivated in southern Vietnam. When cooked, it has a soft, slightly sticky texture, though less so than glutinous rice.
Key Features:
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Aroma: Jasmine rice has a fragrant aroma often described as floral or reminiscent of buttered popcorn.
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Flavor: It has a subtle sweetness and nutty flavor.
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Texture: When cooked, it is soft, moist, and slightly sticky.
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Appearance: Jasmine rice grains are long and white.
Japonica Rice
Japonica rice, also known as Sinica rice or Japanese rice, is a short-grain rice variety widely grown in Asia. It's characterized by its round, smooth, and pearly white grains, and it has a higher adhesion due to its high amylopectin content, making it sticky and soft when cooked.
Key Features:
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Aroma: When cooked, it has a naturally sweet aroma.
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Flavor: Japonica rice offers a subtle sweetness and a hint of nuttiness, complementing the flavors of other ingredients rather than overpowering them
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Texture: Japonica rice is known for its sticky texture, making it easy to pick up with chopsticks and suitable for various dishes, including sushi.
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Appearance: Japonica rice grains are significantly shorter and rounder than long-grain rice varieties like Basmati or Jasmine.
Glutinous Rice
Glutinous rice, also known as sticky rice or sweet rice, is a type of rice that becomes especially sticky when cooked. It's characterized by its high amylopectin starch content and low amylose content, which leads to its characteristic sticky texture.
Key Features:
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Aroma: Glutinous rice gives off a gentle, starchy scent with just a hint of sweetness—less floral than jasmine, more like warm cereal grains.
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Flavor: It carries a mild, subtly sweet flavor that’s richer and more “rice-forward” than other varieties.
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Texture: Once cooked, the grains become exceptionally sticky and chewy—almost glue-like—which makes them perfect for shaping into cakes, dumplings, or sushi.
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Appearance: The uncooked grains are short, plump, and opaque white; after cooking they turn glossy and opaque, clumping together into a solid mass rather than separating.