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Thai rice is a national dish with a long history. We grow rice for consumption since the ancient times. Rice is not just agricultural products, it is considered as a food source that nourishes Thai people for centuries. Why we said “Thai people live with rice”, we have 3 meals a day and there must be rice in one of our meals at least. Well cooked rice is always ready on the dining table by mum in every morning before we leave and after we arrived in the evening.Mum always choose the best rice for us, consider the quality and taste of rice for the good health of everyone in family. We love the concept of being moms who love and care their children and families, who serve the best thing ever to their loved ones which is the same as the slogan of our business, ASANEE Brand, “ASANEE The Rice Mum Cooks.”  We focus on selecting high-quality raw materials produced in Thailand to serve to people around the word. As Thai rice is the most popular compare to rice from other countries in the world with its taste, texture, fragrance and quality. ASANEE has a strong intention to introduce Thai rice to the world and to deliver such the best meal to everyone out there as our moms who attentively cook the best meal for us every day.

The 4 classifications of Thai Rice Thai Hom Mali RiceThai Hom Mai 105 (Khao Dawk Mali 105)It is a rice strain that has a pandanus-like aroma. It is well-grown in Thailand and it makes Thai rice an export product known worldwide. Thai Hom Mali 105 is originated in Chachoengsao Province, it has been developed from White Dawk Mali rice Which is the native rice found and known in Bang Khla District Chachoengsao. With its distinctive features when cooking, the smell is aromatic, unlike any rice varieties in the world. Thung Kula Jasmine RiceThung Kula Jasmine Rice comes from the world’s best jasmine rice source that is the largest flat territory in the northeast which we call “Thung Kula Rong Hai”. It is a long, slender and seedy grain. The grain that has already been polished will be shiny. It is soft and has sweet-smelling scent when it is cooked. Glutinous RiceGlutinous Rice RD6Glutinous Rice RD6 is characterized by long, slender seeds, brown bark seeds with short hairs. It is a type of fragrant glutinous rice, sensitive to light. It has been developed from Khao Dawk Mali 105 rice. Glutinous Rice RD6 is a species that is popularly grown in the north and northeast and It is the sticky rice that gives the highest average yield. Khao Wong Kalasin Glutinous RiceIt is sticky rice grown in the area of ​​Khao Wong district, Kuchinarai District (only in Natho Sub-district And Nong Hang Sub-district) and Na Khu district (only in Na Khu Subdistrict and Bo Kaeo Subdistrict), Kalasin Province which is an area with high calcium and silicon, cold air. As a result, Khao Wong Kalasin glutinous rice is very soft and fragrant. When steamed, it is fragrant and soft and the softness will last for hours if we store it in closed containers. Khao Niew Kiew Ngoo (Glutinous Rice)It is one of Glutinous species, a traditional native rice with a beautiful, slender and small seed. When steamed, cooked, the rice is white. The texture is soft and fragrant. It is used to make some Thai desserts such as Mango sticky rice, Durian sticky rice, Khao Lam (sticky rice soaked in coconut milk and baked in a length of bamboo), etc. Black Glutinous Rice The grain is purple-black and quite hard for chewing but popularly used to make sweets more than other rice. It is also helping to prevent heart disease, reduce cholesterol and inhibit the growth of cancer. White RiceKhao Leuang Patew ChumphonIt is the traditional rice of Patew District, Chumphon Province, harvested in December. There are a lot of grain per ear of rice. It is suitable for planting in acid soil and also resistant to insect diseases. The seed is in yellow color, long shiny grain. Chumphon farmers tend to grow Because it is easy to grow this type of rice because of the productivity and suitable areas and weather conditions. Khao Jek Chuey Sao HaiGood quality local rice of Sao Hai district, Saraburi province. It was named after the rice trader, a Cinese-Thai merchant named “Jek Chuey”, who bring this species of rice into the area. This species is well-known for centuries since the beginning of the Rattanakosin period. It is also good and suitable to be used to produce sweets and kind of pasta. Organic RiceBrown riceBrown rice or Coarse rice or Red rice. The rice milled by milling machines to slightly remove the rice husk but keep the part of rice germ and rice bran. Brown rice has a higher fiber 3-7 times than white rice. Eating brown rice, we will get fiber together with all kinds of nutrients that are very beneficial. And the fiber in brown rice also makes you feel full longer than eating white rice. Riceberry RiceIt is the success of rice species improvement of Assoc. Prof. Dr. Apichat and a team of researchers from the Rice Research Center Kasetsart University with the cooperation from the National Research Council (NRCT), which is a cross-breeding between Aromatic Black rice and Khao Dawk Mali 105. This rice variety has been registered as a new plant variety. It is a deep purple rice with a slender and shiny appearance similar to berries. Because of the partial polishing, when it cooked, we can taste the sticky texture with fragrant flavor and smell the unique aroma. This special purple rice species can be grown throughout the year. Khao Mun Poo (Red Rice)Chinese people call this type of rice “Red Rice”. It has a reddish-brown rice crust, classified as one of Brown rice or Coarse rice with the same amount of fat as brown rice which is twice as high as polished rice. There is a substance called keratin that is converted to vitamin A which is higher than polished rice as well. When it cooked, the rice is light pink, sweet-smelling, soft and beautiful. Sangyod Rice Phatthalung (Sangyod GI Rice)Rice that originated in Phatthalung Province which has a small seed, the seed coat is red to dark red. When cooked, the grain will be soft and stick together. Sangyod rice has higher nutritional value than other varieties of rice with high fiber, helping to slow down aging. It is useful in nourishing the blood, preventing memory loss and helping reduce the risk of cancer.

“Rice” is the main cereal of the world. Classified as the same species as Grass which is the largest grass in the world and has biodiversity. Rice can be easily planted and it is resistant to all geographical features and weather conditions. It is a deserted land, a lowland or even on the cold mountains, rice can still grow up. The first rice that humans know to eat is wild rice. There are as many as 120,000 species of rice on the planet, but the species that are known and planted can be divided into 2 types: Oryza Savita that is popular in Asia and Oryza Glaberrima that is popular for cultivation in Africa. But almost of rice grown and traded in the world market is rice from Asia divided into 3 groups according to the nature and planting area as follows: 1. Indica Rice is a rice that has a long slender grain, named from the first discovered source in India. It is a popular rice cultivated in Asia from China, Vietnam, Philippines, Thailand, Indonesia to India and Sri Lanka and spread to Southeast Asia since after 1000 B.E., And later spread to cultivate in the Americas. Only in Thailand, Indica rice is popularly cultivated in the southern plains area of ​​the Chao Phraya River and it quickly increase instead of sticky rice that was once grown. At that time, Thai people  called the Indica rice that came from abroad as “your rice” and then shortened to just “rice” to this day. 2. Japonica Rice is glutinous rice. The seed is rounded, it originated from the north through  Mekong River in the early 20th century. Japonica Rice thereafter spreads to warm regions in Japan, Korea, Russia, Europe and America instead.  3. Javanica Rice is a mixed rice between Indica and Japonica rice and mostly cultivated in Indonesia, Philippines, Taiwan, Ryukyu Islands and Japan. But it is not popular because of the low yields. Nowadays, the countries all over the world have developed new rice varieties, the rice cultivation areas and rice cultivation methods to increase production.