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Vietnamese Long Grain White Rice

Long-grain rice is slim and long, nearly four to five times longer than it is wide. The grains have a firm, dry texture and are best for side dishes, pilafs, and salads.

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Vietnamese Fragrant White Rice

Fragrant rice is generally identified by three main factors: appearance, aroma and taste. It is characterized as a superfine grain, with a pleasant and subtle aroma.

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Japanese Rice

Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome). Ordinary Japanese rice, or uruchimai (粳米), is the staple of the Japanese diet and consists of short translucent grains.

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Vietnamese Glutinous Rice

Glutinous Rice is a type of rice grown mainly in East Asia and the eastern parts of South Asia. Glutinous Rice is also called sticky rice, sweet rice or waxy rice. In most countries, sticky rice is used for desserts.

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Vietnamese Brown Rice

Brown rice is whole-grain rice that has had the outer protective shell, known as the hull, removed. Unlike white rice, it still contains the bran layer and the germ — which both pack a significant amount of nutrients.

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