Appearance: has translucent white color. New / fresh crop has fragrant scent.

After cooked: the rice is soft, a little bit sticky together with fragrant smell. 

Number of crops per year: 3 (Feb to April – Winter Spring, June to August – Summer Autumn and November to December – Autumn Winter). Growing areas: many provinces in the MekongMekong, Viet Nam

Jasmine rice is grown primarily in southern Vietnam. It is moist and soft in texture when cooked, with a slightly sweet flavor. The grains cling and are somewhat sticky when cooked, though less sticky than glutinous rice, as it has less amylopectin. It is about three times stickier than American long-grain rice.

KDM is grown in the border areas of Vietnam and Cambodia, namely An Giang and Cambodia. The growth period of KDM rice variety lasts 6 months/crop, so there is usually only one crop per year and harvest in the spring.

KDM rice when cooked gives a soft, natural jasmine aroma, a sweet taste, and is especially flexible after cooling. KDM rice is famous in Countries like China, Malaysia, Indonesia, Europe, America and Africa.

Long grains have a slender kernel over four times as long as they are wide. When cooked, long grain rice stays separate and fluffy. Medium grains have a shorter, wider kernel, yielding a tender and semi-sticky consistency when cooked

Black rice is dark purple color due to the presence of anthocyanin pigments with strong antioxidant properties. Black brown rice is considered to be one of the highest in protein. In 100 grams of black rice contains up to 9 grams of protein, while brown rice has only 7 grams. Black rice is also a good source of iron, a mineral needed to transport oxygen throughout your body.

ST25 rice grains have a characteristic aroma of pandan leaves mixed with the aroma of young nuggets. Rice cooked from ST25 rice is dry rice, with a certain plasticity, aroma and sweet taste from high-quality rice starch. When cooled, it also dries and hardens.

In addition, the nutritional content of ST25 is also considered to be higher than other types of rice compared to conventional rice. They contain high levels of vitamins and minerals such as magnesium, calcium, fiber… and significant protein content

Calrose is a medium grain rice. Once cooked, it becomes slightly soft and sticky, making it ideal for dishes where the grains need to hold up, like sushi, soups, or salads. Calrose rice also has a very mild flavor, meaning it can absorb any bold ingredients, such as herbs and spices, with ease

Calrose is a medium grain rice. Once cooked, it becomes slightly soft and sticky, making it ideal for dishes where the grains need to hold up, like sushi, soups, or salads. Calrose rice also has a very mild flavor, meaning it can absorb any bold ingredients, such as herbs and spices, with ease

Calrose is a medium grain rice. Once cooked, it becomes slightly soft and sticky, making it ideal for dishes where the grains need to hold up, like sushi, soups, or salads. Calrose rice also has a very mild flavor, meaning it can absorb any bold ingredients, such as herbs and spices, with ease

Black rice is dark purple color due to the presence of anthocyanin pigments with strong antioxidant properties. Black brown rice is considered to be one of the highest in protein. In 100 grams of black rice contains up to 9 grams of protein, while brown rice has only 7 grams. Black rice is also a good source of iron, a mineral needed to transport oxygen throughout your body.

It has a shorter grain shape than plain rice, a plumper body, and a waxy milky white color while plain rice has a slightly translucent milky white color. High adhesion, poor bloom when cooked, more flexible than plain rice, when cooked, the grains often stick together, not spongy, longer when eaten.

It has a shorter grain shape than plain rice, a plumper body, and a waxy milky white color while plain rice has a slightly translucent milky white color. High adhesion, poor bloom when cooked, more flexible than plain rice, when cooked, the grains often stick together, not spongy, longer when eaten.

Black rice is dark purple color due to the presence of anthocyanin pigments with strong antioxidant properties. Black brown rice is considered to be one of the highest in protein. In 100 grams of black rice contains up to 9 grams of protein, while brown rice has only 7 grams. Black rice is also a good source of iron, a mineral needed to transport oxygen throughout your body.

It is a whole grain that is relatively low in calories (216 calories per cup), high in fiber, gluten-free and can be incorporated into a variety of dishes. The USA Rice Federation notes that brown rice contains no trans-fat or cholesterol. It has only trace amounts of fat and sodium

Red rice is small and long grains that still have the bran layer intact. Therefore, the ingredients in red rice are kept intact and are always in the top of healthy foods with high nutritional content. Studies show that red rice has many advantages over regular white rice.

Japonica rice has some characteristics such as: round, regular, smooth, white like cotton, delicate aroma, gentle. When cooked on white and flexible rice, easy to eat even when cooled, the rice grain still retains its inherent plasticity. Therefore, Japonica is the main food in Japanese meals.

Japonica rice has a higher stickiness than other types of rice due to its higher amylopectin content. Mainly contains substances such as Gluxit, Lipid, Protein, sugar, vitamins and minerals

Red rice is small and long grains that still have the bran layer intact. Therefore, the ingredients in red rice are kept intact and are always in the top of healthy foods with high nutritional content. Studies show that red rice has many advantages over regular white rice.

Black rice is dark purple color due to the presence of anthocyanin pigments with strong antioxidant properties. Black brown rice is considered to be one of the highest in protein. In 100 grams of black rice contains up to 9 grams of protein, while brown rice has only 7 grams. Black rice is also a good source of iron, a mineral needed to transport oxygen throughout your body.