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Parboiled Rice

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The central region is the country's most fertile land on rice growing. Central Thailand, the basin of the Chao Phraya River, is a lush, fertile valley. It is the richest and most extensive rice-producing area in the country and has often been called the "Rice Bowl of Asia". Paddy is the principal raw material for the production of parboiled rice. Due to an abundant water supply and consistent source of paddy in Thailand, more than 100 parboiled rice mills are spread throughout the central region, the production of premium quality parboiled rice in Thailand is constant year round. Thailand is now the world's largest supplier for Alesie Parboiled Rice.

Parboiled Rice

Parboiled Rice

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Husked rice that first has been heat tempered, soaked in warm water under pressure and dried before milling ; this process allows the inner kernel to retain more of the vitamins and minerals from the bran layer which also clarifies the more yellow kernel after is has been milled. Parboiled rice is healthier than white rice. This procedure gelatinizes the starch in the grain, and results in firmer more separate grains. Rice takes minutes longer to cook than regular rice.

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