Soc Mien is a medium grain with natural flavour originating from Cambodia. Rice grain is clear with a chalky kernel. Cooked rice is sticky, soft, fluffy, and sweet with a light fragrance. Texture is still soft after leaving it at room temperature for a few hours.

Cooking instruction: Add rice to water at a ratio of 1: 1.1, do not open the lid during cooking until it boils for 15 minutes

Storage: Keep in a cool and dry place, tightly close after opening the bag

Shelf life: 12 months

Packing specifications: 1kg, 2kg, 5kg, 15kg, 25kg and 50kg. Vacuum packing is available for 1-10 kg bags to preserve rice texture, quality and avoid termites.

Management process: Meets ISO 9001: 2015 and the factory is certified to meet food safety requirements

We are committed to rice products:

1.         NO mixing

2.         NO genetic modification (non-GMO)

3.         NO preservatives, bleaches

Japonica rice originates from Japan; its grain is round, firm, and white with a light and delicate aroma. Cooked rice is white, sticky, and remains sticky even after being left at room temperature for a while.

Cooking instruction: Soak rice in warm water for 20-30 minutes to enlarge the grain. After soaking, cook for about 30-45 minutes

Storage: Keep in a cool and dry place, avoid high temperatures

Shelf life: 12 months

Packing specifications: 1kg, 2kg, 5kg, 15kg, 25kg and 50kg. Vacuum packing is available for 1-10 kg bag to preserve rice texture, quality and avoid termites.

Management process: Meets ISO 9001: 2015 and the factory is certified to meet food safety requirements

We are committed to rice products:

1.         NO mixing

2.         NO genetic modification (non-GMO)

3.         NO preservatives, bleaches

Glutinous rice (An Giang origin) is long and completely opaque, and cooked rice has a very good aroma and stickiness. As a main ingredient for making Glutinous rice crackers and many local dishes, such as steamed sticky rice, desserts, and sticky rice with green beans.

Cooking instruction: Add glutinous rice, salt and water to a pot to cook. Pour water out when it starts to boil. Continue cooking for about 20 minutes. Glutinous is ready for serving now.

Storage: Keep in a cool and dry place

Shelf life: 12 months

Packing specifications: 1kg, 2kg, 5kg, 15kg, 25kg and 50kg. Vacuum packing is available for 1-10 kg bag to preserve rice texture, quality and avoid termites.

Management process: Meets ISO 9001: 2015 and the factory is certified to meet food safety requirements

We are committed to rice products:

1.         NO mixing

2.         NO genetic modification (non-GMO)

3.         NO preservatives, bleaches

Glutinous rice (Long An origin) are long and round and completely opaque. This variety is widely used for the production of glutinous flour and the processing of traditional cakes, steamed sticky rice and desserts.

Cooking instruction: Before cooking, soak glutinous rice for about 6-8 hours, then wash glutinous rice to clean and remove the broken grains. After washing, place the rice in the rice cooker, add a little salt, stir, and pour boiling water over the horizontal surface of the glutinous rice. Turn on the cooking mode.

Storage: Keep in a cool and dry place, avoid insects

Shelf life: 12 months

Packing specifications: 1kg, 2kg, 5kg, 15kg, 25kg and 50kg. Vacuum packing is available for 1-10 kg bag to preserve rice texture, quality and avoid termites.

Management process: Meets ISO 9001: 2015 and the factory is certified to meet food safety requirements

We are committed to rice products:

1.         NO mixing

2.         NO genetic modification (non-GMO)

3.         NO preservatives, bleaches