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- Different from Hom Mali rice as it does not contain a distinct jasmine scent or flavour
- The surface of the grain is rough, and has a yellowish tinge, making it opaque
- Cooked grains tend to be firm, separate, and fluffy
- White Rice does not have any fragrance before or after cooking
- Left overnight, the rice will remain soft in texture
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- Tastes very chalky when cooked
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- Consists of 5% Grade B Broken White rice kernels mixed with Grade B Whole White rice kernels
- Also comes in 10 and 15% Broken White Rice kernels mixed with Grade B Whole White Rice kernels
- This rice tends to be exported to Developing Countries
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- Made up of Three-quarter kernels of White rice, that are broken off during the milling process
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- Half grains of White rice that are broken during the milling process
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- Quarter grains of White rice that are broken during the milling process
- A1 Super White rice and A2 Super White rice are used in the manufacture of products such as kway teow and Malay kueh
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