per excellence ( premium Parboiled Rice) Bigsize
per excellence Medium size
per excellence ( premium Parboiled Rice) Bigsize
per excellence Medium size

Per Excellence (Premium Parboiled Rice) Small Size

Our Price

11,000.00

The varieties of rice are typically classified as long-, medium-, and short-grained. The grains of long-grain rice tend to

remain intact after cooking; medium-grain rice becomes more sticky. Medium-grain rice is used for sweet dishes. Some

varieties of long-grain rice that are high in amylopectin known as Thai Sticky rice, are usually steamed. the stickiness allows

rice to hold its shape when cooked. Short-grain rice is used extensively in Japan, including to accompany savory dishes.

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