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White Rice

White rice is kind of non-fragrant milled rice that has had its husk, bran, and germ removed from the kernels. This alters the flavor, texture and appearance of the rice and helps prevent spoilage and extend its storage life. After milling, the rice is polished, resulting in a seed with a bright, white, glossy and shiny appearance. Cambodian white rice is predominantly used locally and overseas as a high quality source material for rice products such as cakes, rice wine and many others.

Brown Rice

Brown Rice is rice that has not been hulled, leaving the outer layer of bran on the grain. The name is a reference to the characteristic brown color of the bran, distinguishing it from white rice, which has been hulled to reveal the white endosperm. Any rice cultivars can be left unhulled, and the rice can be used much like white rice would be in cooking.

Brown rice has been advocated as a healthier alternative as it contains many significant dietary fiber, minerals and nutrients such as Vitamin B1, B2, B3, B6, Vitamin E, fiber, antioxidants and many others. Therefore, most people especially the adults and elder people actively seek out brown rice because they prefer the nutty texture and higher nutritional value for their health.

Fragrant / Sen Kra Oub Rice

Fragrant / Sen Kra Oub Rice is fragrant long grain rice having a nearly identical smooth aroma and soft texture to Jasmine rice. It is a perfect grain for planted in any general, irrigated area and harvested.

Neang Menh Rice

Neang Menh Rice is a kind of non-fragrant medium grain rice cultivated in wet season in Battam Bong province and harvested once a year throughout Cambodia. This kind of paddy has a firm texture being best for making food and flour products such as noodle, bread and many others.

Romdoul Rice

Phkar Rumdoul Rice is a kind of fragrant long grain rice. It is one of the finest varieties in Cambodia. With its aromatic smell, soft, and beautiful appearances make this variety to known as one of the most Cambodian delicious rice.

Black Glutinous Rice

Black Glutinous Rice, also call Black Sticky Rice, Black Sweet Rice, Black Waxy Rice, is a naturally sweet, dark rice (dark purple more than black) cultivar which has been bred to be particularly sticky and dense. Black sticky rice is unpolished, sticky rice, meaning the bran has not been removed, is purplish black in color and has a chewy texture. It has gamma oryzanal. Gamma Oryzanal is an antioxidant; helps reduce cholesterol, Triglycerides, sugar in blood cells. It is used in the cuisine of many Asian nations. Although the name implies that the rice contains gluten, it is actually gluten free, with “glutinous” being used in the sense of “sticky” in this instance. Many Asian markets stock this type of rice, and some larger stores do as well, especially in areas with a big Asian population. It is also a popular dish at many Asian restaurants, as a stand-alone food or as an element in a meal. It is good used for making rice products, cake, dessert and others food products

White Glutinous Rice

White Glutinous Rice, also call White Sticky Rice, White Sweet Rice, White Waxy Rice, comes in both short-grain and long-grain varieties rice cultivar which has been bred to be particularly sticky and dense. It has gamma oryzanal. Gamma Oryzanal is an antioxidant; helps reduce cholesterol, Triglycerides, sugar in blood. It is used in the cuisine of many Asian nations. Although the name implies that the rice contains gluten, it is actually gluten free, with “glutinous” being used in the sense of “sticky” in this instance. Many Asian markets stock this type of rice, and some larger stores do as well, especially in areas with a big Asian population. It is also a popular dish at many Asian restaurants, as a stand-alone food or as an element in a meal. It is good used for making rice products, cake, dessert and others food products.

Ginger Rice

Ginger Rice is non-fragrant long grain paddy having easy notable black stripe color on its skin. It is one of the non-fragrant long grain paddy types that has superior quality comparing to others white rice. This paddy type is cultivated in wet season and harvested once a year throughout Cambodia.

Ginger Rice

Red Jasmine Rice

Red Jasmine Rice is long grain rice that has not been hulled, leaving the outer layer of bran on the grain (the same as brown rice milling process).
The name is a reference to the characteristic red color of the bran, distinguishing it from white rice, which has been hulled to reveal the white endosperm. The rice can be used much like white rice would be in cooking.

Red Jasmine has been advocated as a healthier alternative as it contains many significant dietary fiber, minerals and nutrients such as Vitamin B1, B2, B3, B6, Vitamin E, fiber, antioxidants and many others. Therefore, most people especially the adults and elder people actively seek out red jasmine rice because they prefer the nutty texture and higher nutritional value for their health.

Jasmine Rice

Jasmine Rice is a very soft and aromatic rice variety which is grown primarily in Southeast Asia, although other nations cultivate the long grained, aromatic rice as well. This rice is harvested once a year from plantations in Northwestern Cambodia and it is also recognized as one of the world’s finest fragrant rice also. It is frequently served with dishes, as the subtle, nutty flavor and rich aroma are very pleasing to the palate. Jasmine rice is readily available in most stores, and like many other kinds of rice should be used within six months of purchase for optimal flavor and freshness. Old rice tends to get dusty and woody in flavor, and the aromatic scent of jasmine rice will disappear entirely if it is allowed to age too long.

Neang Khon Rice

Neang Khon Rice is a kind of soft and puffy non-fragrant medium grain rice cultivated in wet season in Battam Bong province. This kind of rice has the most supreme quality and softness comparing to other medium varieties of white rice.

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