This type of rice has been cultivated in wet season
(from April – November) throughout Cambodia, this (non-fragrant) long
grain rice has the most superior quality comparing to other White Rice.
Its favor is premium taste and tenderness as
Fragrant Rice such as: Cambodia Jasmine Rice, or Somali Rice. After
cooked, it absorbs more water to make most suitable for medium class
restaurants, hotels, hospitals, and daily rice consumption. So, this
type of rice is so popular for Cambodian.
Now, Ginger Rice starts to be more and more popular in European, especially in Poland, and Russia.
Specification
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Specification of Cambodian Jasmine Rice
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Broken
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5% Max
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Moisture
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14% Max
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RED & RED Streaked Kernels
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2% Max
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Yellow Kernels
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0.5% Max
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Chalky Kernels
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6% Max
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Damaged Kernels
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0.25% Max
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Glutinous Kernels
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1.5% Max
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Paddy
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1 Grain/KG
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Immature Kernels
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0.3 Max
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Average Length Of Kernel
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6 Min
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Milling Grade
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Well Milled, Double Polished, Sortexed
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