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		Jasmine rice, also called fragant rice or "Hom Mali" rice, is recognized world wide as Thailand's specialty. In Thailand, the main growing season for Jasmine rice is between September and December. The northeastern region is known for producing the best-quality Jasmine rice, and threfore is the best region for its cultivation.Thai Jasmine rice belongs to the Indica (long-grain) category and could be divided into 4 sub-categories: Kao Dok Mali, Go Kho 15, Klongluang, and Suphan. The grains of Jasmine rice appear silky, smooth, and shiny. When cooked, Jasmine rice produces an elegant aroma.
Jasmune Rice
		White rice belongs to the Indica (long grain) category. It is also known as polished rice or fully milled rice because most of the outer layers--the husk and the bran layer--are removed from the kernal, through the milling process. In Thailand, white rice is cultivated throughout the country. However, the central region possesses the highest concentration of white rice cultivation because of a more advanced irrigation system. This advantage enables rice growers in the central region to circulate approximately 2-3 rice cycles per year.
White Rice
		Similar to White rice, Brown rice belongs to the Indica (long-grain) category. The only difference between these two varieties is the milling; milling removs both the husk and the bran layer of the kernal. Through the milling process, Brown rice becomes White rice. As a result, in Brown rice, only the husk is removed while the bran layer remains. Because of the brand layer, Brown rice contains more nutrients than White rice. In particular, Brown rice is very high in fiber and vitamin B.
Brown Rice
		Glutinous rice, also called sticky rice or sweet rice, consists of amylose and amylopectin starch. With a chalky white texture, glutinous rice is often used in producing starch and flour. In Thailand, the growing areas for glutinous rice lie in the northeastern and northern parts of the country. People in northeastern Thailand consume glutinous rice with their main course, while the rest of Thailand incorporates glutinous rice in desserts and other complementary dishes.
Glutinous Rice
		During the milling process, Broken rice is separated from the White rice, whose shape remains intact. In other words, Broken rice is the demaged White rice and is normally used in animal feeding or other food & beverage processing, such as beer brewing and flour processing. A grain of Broken rice gives a low fiber texture and low nutrient level, while retaining its high enery content.
Broken Rice
		Red Rice has a shorter and wider seed than long-grain rice. A typical red rice plant has an unusually hard grain, which retains its shape after an hour of cooking. Red rice has a distinctive chewy texture and a nutty flavor. Cooking intensifies its red color.
Red Rice
		Paddy is the most original form of a rice kernel. After the harvest, rice is separated from the ear into individual grains. After drying, the end result is the Paddy, whose kernel is still inside the hull. After the milling process, the out hull is removed, along with the bran layer. And the end product becomes White rice.
Paddy