Brown rice is the “unrefined” version of white rice. Before white rice went through the refining process, it at one time looked exactly like brown rice. Brown rice, unlike white rice, still has the side hull and bran, which renders quicker cooking times and makes it easier to digest as it’s much “lighter” in the in the stomach.
Organic red jasmine rice is grown in Kampong Thom province in 30 ha. Amru set contracts with farmers to grow red organic jasmine under inspection by CoRAA. Amru will expand this project to other area in Battambang and Banteay Meanchey province. The organic red jasmine rice is a a type of whole-grain rice with red-colored bran on the exterior of its kernel. It has a chewy consistency and a nutty flavor. High in fiber, Cambodian organic red jasmine rice is a good source of calcium, iron and vitamin B1. It cooks in less time than brown rice, and pre-soaking helps soften the rice and lessen cooking times.
Cambodian Organic Jasmine Rice cultivated in fertile soil of Preah Vihear Province and nourishes with rain water .It is grown without chemicals and free from pesticides and commercial fertilizers. It has only one crop a year from July to November. After harvesting, paddy rice properly milled, sealed in a Vacuum packed bag, the rice is guarantee to be fresh hereby retaining most of its nutrition values and goodness.
Description: Phka Romdoul (Phka Malis) has only one crop per year. It is the best Cambodian rice, which has been awarded as The World’s Best Rice for 2012, 2013, and again 2014. Being planted from May to June, it is harvested between October to November,
Features: It has a natural aromatic flavor with a small content of chalky kernel, and the color is white/creamy. After cooked, it becomes more fragrant, tender and tasty.
For whom: Phka Rumdoul/Phka Malis are very common for high-end households and restaurants/hotel that prefer the soft, long grain, aromatic flavor rice.
Description: Sen Kro Oub (SKO) is a three-month fragrant crop harvested twice or three times per year.
February – March May – June
June – July September – October
November – December January – February
Features: It has uniformed long slender kernels, a distinctive aroma, and sticky when cooked.
For whom: most suitable for medium class restaurants, hotels, hospitals, and daily rice consumption.
Jasmine Broken Rice is likely serve in the restaurant chain and household usage. The customer will enjoy the quality and natural aroma of jasmine rice which is more economical than the standard white rice in term of pricing.
Specifications Of Jasmine Broken Rice A1 Extra (Malis 75%)
It is even more broken than Cambodian Jasmine Broken Rice A1 Extra (Malis 75%) and it is for low and medium households and restaurant usage. The customer will enjoy the quality and natural aroma of jasmine rice which is more economical than the standard white rice in term of pricing.
Specifications Of Jasmine Broken Rice A1 Super (Malis 3 broken)
Ginger (known as premium white rice), Neang Khon & Neang Minh (known as medium grain white rice) are wet season rice, which are planted in June and harvested in December and available throughout Cambodia.
These (non-fragrant) long grain rice has the most supreme quality comparing to other varieties of white rice. It shares premium taste and almost-the-same tenderness as Jasmine Rice while absorbing more water to make most suitable for restaurants, hotels, hospitals, and the likes including homes that do not like soft rice. Moreover, the price is much economic than Jasmine rice.
Specifications Of Ginger Rice, Nang Khon, Neang Minh
Long grain white rice is the long grain type of Cambodian rice, it has two season per year. The main crop is harvested in March, while the second crop harvested in June. The paddy is well grown in several provinces such as Kampong Cham, Prey Veng, Kampong Thom, and Svay Rieng. It’s suitable for medium and lower class family. It’s best for fried rice in Restaurant, hotel, and hospital
In order to ensure the quality and variety of rice, we are building good business partnership directly with rice exporter companies, rice millers, and NGOs that working directly with cooperatives and farmers. In addition, we have both internal and external quality control teams to evaluate and confirm the quality of rice seeds.
The quality of rice are measured depending on main specifications as below:
Our farmers grow rice with traditional agriculture methods. They respect their soil and nature by using natural fertilizer. In non-chemical agriculture the farmers may not use any chemical fertilizers or other chemical substances (insecticides, herbicides…)
The organic rice has to be certified by and independent organism: COrAA. This label is applied to our Brown rice and is harder to deliver to our farmer. That is why Cambodian Farmer Rice is involved in supporting its farmers into the Organic project in Preah Vihear.
The organic label exclude the use of any chemical fertilizer but also requires a conversion of fertilization and crop protection following organic procedures during one year.
QC team tests the paddy rice quality
The paddy rice is milled throw modern and computerized technology milling process
The rice is received, proceeded packed, stored, and transported with safe and hygienic manner.
The “paddy” rice is passed through screens to remove all straw, stones and other objects.
The rice is passed through a machine to take out any stones.
The husk is removed from the rice by passing the rice through a spinning machine.
A portion of the rice typically still has the husk on the kernel. The “paddy” separation machine separates light paddy kernels from heavy brown (husks removed) kernels.
This machine removes what is known as the “bran” from the rice. We pass it through three times (by running it through three separate machines).
The rotary removes the small rice and the dirt, while the polisher ensures a clean and smooth finish.
Rice specifications always refer to the percentage of broken rice. In general, buyers from Australia, Europe and the US require a lower percentage of broken rice. In other parts of the world, consumers are less concerned with higher percentages of broken rice. As such, we have a machine that controls the amount of broken rice that is ultimately packaged for various markets.
The milled whole kernel rice passes through a sorter to remove defects such as damaged and yellow kernels. We typically pass the rice through the sorter two times. We also use magnets to assist in removing any metals from the rice.