Thai Hong ST25 Rice
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ST25 Rice - the Thai Hong brand is one of the delicious rice types that many Vietnamese families trust and use. Rice produces from the ST25 rice variety. When cooked, it has a rich, flexible, pliable flavor and an attractive aroma that will bring a delicious meal to your family.
Product Brands: Thái Hồng Net weight:3kg 5kg
Product desscription
ST25 rice was recognized as the world's best rice in 2019, converging the "quintessence" of other aromatic rice varieties. A unique feature of this rice variety is its characteristic aroma. Even when cooked enough, it retains the smell for a long time, the taste is sweet, and even when cooled, it is still not dry. In addition, the nutritional content of ST25 rice appreciates when it contains significant levels of protein, vitamins, and minerals.
The product has undergone a thorough harvesting and screening process to remove impurities before being put on the market. Rice packaging is firmly and airtight, ensuring it does not affect product quality. Use ST25 to cook rice daily, porridge, and puree into powder to cook baby food. Rice helps provide energy and supplement essential nutrients to improve the whole family’s health.
| Ingredients | 100% ST25 rice. |
|---|---|
| Recommended Applications | To be used in rice and porridge, grind into powder, or baby food. |
| Basic Preparation | Rinse the rice with clean water 1-2 times. Apply the 1:0.8 water-to-rice ratio (can adjust to taste). Cook for 20-30 minutes. |
| Product Style | The product is a granular product, bright white, with a characteristic odor and taste of rice. When boiled, the rice has a typical aroma, flexible and soft, and sweet taste. |
| Cuisine | Vietnam, Thailand, Indonesia, Malaysia, Korea, and India. |
| Shelf Life | 12 months |
| Handling / Storage | To be stored in a dry, cool place, away from direct sunshine. Close the bag tightly after use. |
| Country of Origin | Vietnam |
| Dietary Preferences | All natural, Non-GMO, sugar-free. Suitable for vegetarians and vegans. |
| Allergen Information | N/A |
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