There are many varieties of rice in the world. Rice comes in many shapes and colours. Kamolkij prides itself as one of the world's biggest parboiled rice exporters. Our specialty and techniques in parboiling cultivated from within the Group by our second generation founder have inspired the parboiling industry in Thailand, prompting it to flourish since then. While parboiled rice is a priority, Kamolkij also exports other rice of various varieties, grades and packing sizes.

Parboiled rice is a variety of rice products that owes its distinct characteristics of yellowish, yet  translucent appearance to the parboiling process, which is a hydrothermal process of soaking, steaming and drying the paddy before milling. The result of such process gives many benefits such as to increase the milling yield of paddy, to prevent the loss of valuable nutrients during milling and to improve the shelf life of rice as well as to prevent the proliferation of fungus and insects.

After parboiling, the grain structure becomes compact and the content of vitamins and mineral salts enhanced. The grains remain firmer during cooking.

Though not a staple food for the Thai, parboiled rice is being actively produced in Thailand for export to countries all over the world. Kamolkij has been renowned as the forefront company in the development of parboiling process and having been in the top 5 of the world's parboiled rice exporting companies.
 

Rice Anatomy: The Parts to Know When it comes from the growing field, each grain of rice is enclosed in a tough hull, or husk, which must be removed. Underneath is the nutritious whole grain, which may be brown, reddish or even black, depending on the colour of the bran layers. All rice may be eaten at this stage, but most are processed further. Under the hull are the bran and germ which are high in vitamins, minerals, oil and various phytonutrients proposed to have health-benefits. Rice at this stage is 100% whole grain. To recap: Whole-grain rice (sometimes called brown rice): longer cooking time; more fibre; high in vitamins, minerals, oil and various phytonutrients; a shorter shelf life which can be extended using cool storage temperatures. Milled rice: shorter cooking time; enriched to restore nutrient value; longer shelf life. Rice