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During the milling process, broken rice is separated from the White rice, whose shape remains intact. In other words, broken rice is the damaged White rice and is normally used in animal feeding or other food and beverage processing, such as beer brewing and flour processing. A grain of broken rice gives a low fiber texture and low nutrient level, while retaining its high energy content.

Jasmine Rice from which only the hull has been removed but the bran layer left on, so it still has many nutrients such as Vitamin B1, B2, B3, B6, Vitamin E, fiber, antioxidants and etc. The advantage of these nutrients can help prevent aging of cell from free radicals and help reflect a youthful appearance and prevent cancer cells. When cooked, it has a slightly chewy texture and a nut-like flavor. Brown rice is a natural source of bran. It cooks in approximately *5 minutes.

Medium grain rice (Neang Kon Rice) is cultivated in wet season and in Battambong and Banteay Meanchay Province only, this (non-fragrant) medium grain rice has the most supreme quality comparing to other varieties of White Rice. It shares premium taste and almost-the-same tenderness as Ginger Rice while absorbing more water to make most suitable for restaurants, hotels, hospitals, and the likes including homes.

Cambodia white Rice is the long grain type. When cooked, it has a firm texture and gives a high volume of cooked rice. Because of its unique cooking characteristics, Cambodia white rice can be planted in many regions throughout Cambodia. Anyhow, the most fruitful area to produce Cambodia white rice in terms of quality and quality is the central region. The reasons lie on the well established of irrigation system and the use of advanced technologies. As a result, this region yields **3 crops per year. Cambodia white rice appears to be in need by the majority of world population.


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.