The rice that was developed by Thai people. It is a mixture of fragrant white rice and jasmine rice 105.It has been dubbed as a medicinal food due to its beneficial properties and high nutritional value.
Specially selected for its quality and ability to expand in volume when cooked. It is ideal for consumers who prefer and harder full-body rice.
Specification of White glutinous rice 10% Shall have Grain composition and Milling degree as follows: Grain composition, comprising of: Whole kernels not less than 55.0% Brokens having the length as from 3.5 parts onward but not reaching 7.0 part not exceeding. 12% Of this there may be broken having the length not reaching 3.5 parts and not passing through sieve No.7 not exceeding 0.7%, and Small white glutinous brokens C1 not exceeding 0.3% The rest shall be Head rice having the length as from 7.0 parts onward. Rice and matter that may be present: White rice (not including Glutinous rice not yet transformed) not exceeding 15.0% Red kernels and or Undermilled kernels not exceeding 2.0% -Yellow kernels not exceeding 1.5% Damaged kernels not exceeding 0.5% Paddy not exceeding 10 grains per 1 kg. rice Undeveloped kernels, Immature kernels, Other seeds and Foreign matter either singly or combined not exceeding 0.5% Milling Degree : Well Milled
100% Grade B Grain Composition & Milling Degree Minimum Whole Kernels: 60.0% Maximum Broken with length of 5.0-8.0 parts: 4.5% The rest contains Head Rice with the length of more than 8.0 parts Maximum Yellow Kernels: 0.2% Maximum Chalky Kernels: 6.0% Maximum Damaged Kernels: 0.25% Maximum White Glutinous Rice: 1.5% Maximum Paddy: 7 grains per kg Maximum Undeveloped Kernels, Immature Kernels, Other seeds & Foreign Matter: 0.2% Amylose Content: 27-30% Alkali Spreading Value Level at 1-5 Maximum Moisture Content: 14% Milling Degree: Extra Well Milled