Jasmine Rice 5% Broken

Description : Jasmine rice is grown primarily in southern Vietnam, Thailand, Cambodia and Laos. 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 (Oryza sativa var. glutinosa), as it has less amylopectin. It is about three times stickier than American long-grain rice 
To harvest jasmine rice, the long stalks are cut and threshed. The rice can then be left in a hulled form called paddy rice, de-hulled to produce brown rice, or milled to remove the germ and some or all of the bran, producing white rice.

Gia International Corporation  products are milled and packaged in Food Safety Standard, product quality is assessed by the Department of Standards Metrology and Quality, production process meets the standards of HACCP, ISO 22000: 2005

*Note: The above information and price is for reference only.
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