Jasmine Rice VR68 of Viet Agri Wholesale is always in high demand because of its good quality and affordable price. More information about this type of rice will be mentioned in this article.
1. Origin and features of Jasmine Rice VR68 of Viet Agri Wholesale
Jasmine rice VR68 is a type of long-grain rice that is highly valued for its fragrance, texture, and flavor. Although it is commonly associated with Thailand, Jasmine rice VR68 is also grown and consumed in other countries in Southeast Asia, including Vietnam.
1.1 Origin of Jasmine Rice VR68
The first recorded cultivation of Jasmine rice in Vietnam was in the Mekong Delta region in the early 20th century. Over time, Jasmine rice became an important staple food in Vietnam, and today it is one of the country’s most important rice varieties.
- In Vietnam, Jasmine rice is typically grown in the Mekong Delta region, which has a warm and humid climate that is ideal for rice cultivation. This is also the region that Viet Agri Wholesale chooses to grow quality Jasmine Rice VR68. The rice is grown using traditional farming methods, with the rice paddies irrigated by the waters of the Mekong River. After harvest, the rice is processed and milled to remove the husk and bran, leaving only the white, aromatic rice grains.
- Jasmine rice VR68 is known for its fragrant aroma, soft texture, and slightly sweet flavour. It is commonly used in a variety of dishes, including traditional Vietnamese dishes like Com Tam (broken rice), as well as in fusion dishes that combine Vietnamese and other cuisines.
Jasmine Rice VR68
1.2 Features of Jasmine Rice VR68 of Viet Agri Wholesale
Vietnamese Jasmine rice VR68 of Viet Agri Wholesale is a type of long-grain rice that is highly valued for its fragrant aroma, soft texture, and slightly sweet flavor. We will find out some features of Jasmine rice on vietagriwholesale.com in order to understand why this rice variety is widely consumed.
- Fragrance: Vietnamese Jasmine rice VR68 is famous for its delicate fragrance, which is often described as nutty, floral, or popcorn-like. This fragrance is due to the presence of a natural compound called 2-acetyl-1-pyrroline (2-AP), which is produced during the rice cooking process. 2-AP is also found in other fragrant foods, such as bread, popcorn, and pandan leaves.
- Texture: Vietnamese Jasmine rice VR68 has a soft and slightly sticky texture when cooked. This texture is due to the high amylopectin content in the rice, which is a type of starch that is abundant in long-grain rice. Amylopectin causes the rice grains to stick together slightly, making it easy to eat with chopsticks or a spoon.
- Flavor: Vietnamese Jasmine rice VR68 has a delicate and slightly sweet flavor, with a subtle nutty taste that complements a wide range of dishes. The natural sweetness of the rice comes from the natural sugars present in the rice grains.
- Appearance: Vietnamese Jasmine rice VR68 has long, slender grains that are slightly translucent and have a pearl-like sheen. The grains are white when cooked and do not clump together, making it an attractive addition to any meal. The length and shape of the grains are due to the genetics of the rice plant, as well as the growing conditions and processing methods used.
- Nutritional value: Vietnamese Jasmine rice VR68 is a good source of carbohydrates, providing energy for the body. It is also low in fat and sodium, making it a healthy option for those watching their weight or managing high blood pressure. Additionally, it contains some essential vitamins and minerals, such as thiamin, niacin, and iron.
2. Exporting process of Jasmine rice VR68 of Viet Agri Wholesale
Viet Agri Wholesale pays a lot of attention to the selection process of Jasmine rice VR68 for exporting so that we can ensure the quality of products. Those a steps Viet Agri Wholesale follows before delivering products to customers:
- Quality control: Quality control is a critical step in the rice export process. Rice must meet strict quality standards to be exported. The rice is tested for factors such as moisture content, purity, and grain size. This helps ensure that the rice is of consistent quality and that buyers receive the best possible product.
- Grading: Jasmine rice VR68 is graded according to various factors such as color, grain length, and broken grains. Grading helps ensure that buyers receive the quality of rice they are expecting. For example, long-grain rice is typically preferred in some markets, while others may prefer medium or short-grain rice. Broken grains can also affect the quality of the rice, with lower amounts of broken grains typically indicating higher quality.
- Packaging: Packaging is an essential aspect of the exporting process. Rice is typically packaged in 25 or 50 kg bags, which must be strong and durable enough to withstand the rigors of transportation. The bags must also protect the rice from moisture, pests, and other hazards. Good packaging helps ensure that the rice arrives at its destination in the best possible condition.
- Transportation: Transportation is another critical aspect of the exporting process. Rice may be trucked to the nearest port or transported by rail. Once at the port, the Jasmine rice VR68 must be loaded onto the ship in a timely and efficient manner. Proper transportation helps ensure that the rice arrives at its destination on time and in good condition.
- Export documentation:Before the rice can be exported, the necessary documentation must be completed. This includes customs forms, export licenses, and other documentation required by the importing country. Proper documentation helps ensure that the rice can be exported legally and that it arrives at its destination without delays or complications.
- Shipping: Shipping is the final step in the exporting process. The rice is loaded onto a ship for transport to its final destination. Shipping may involve multiple stops and transfers, depending on the destination. Once the rice arrives at its destination, it must be inspected to ensure that it meets the necessary standards for import.
In summary, the selection process for exporting Vietnamese Jasmine VR68 rice involves rigorous quality control, grading, packaging, transportation, export documentation, and shipping. Each step is critical to ensuring that the rice arrives at its destination in the best possible condition, ready for sale to customers around the world. Rice from Vietnam, especially Vietnam Jasmine rice has met the requirements of international exporting standards such as VN-STAMEQ, USDA Organic, FDA, FFL, Organic, Global Gap, TCVN, Viet Gap, and so on. So if you are wondering where to buy rice wholesale well, let’s refer our products.
Exporting process of Jasmine rice VR68 of Viet Agri Wholesale
3. How to cook Jasmine rice VR68 of Viet Agri Wholesale properly
To have the best outcome for Jasmine rice VR68, you should know how to properly. Below is the instruction for you:
- Rinse the rice: Place the rice in a fine-mesh strainer and rinse it under cold running water until the water runs clear. This removes excess starch and any impurities that can make the rice sticky or gummy.
- Soak the rice: Transfer the rinsed rice to a medium-sized bowl and cover it with cold water. Let it soak for at least 20 minutes, or up to an hour if you have time. Soaking the rice helps it cook more evenly and ensures that the grains are fluffy and separate after cooking.
- Drain the rice: After soaking, drain the rice and transfer it to a medium-sized pot with a tight-fitting lid. Use a fork to fluff the rice and distribute it evenly in the pot.
- Add water: Add 1 1/2 cups of water to the pot, along with a pinch of salt if desired. Stir gently to distribute the rice evenly in the water.
- Cook the rice: Place the pot on the stove and bring the water to a boil over high heat. Once it comes to a boil, reduce the heat to low and cover the pot tightly with the lid. Do not lift the lid during the cooking process as this can let the steam escape and affect the texture of the rice. Let the rice simmer for 15-18 minutes, or until the water has been absorbed and the rice is tender.
- Rest the rice: Once the rice is cooked, turn off the heat and let it rest for 5-10 minutes with the lid still on. This allows the rice to steam and absorb any remaining moisture, resulting in fluffy and separate grains.
- Fluff the rice: After resting, remove the lid and use a fork to fluff the rice gently. Serve hot and enjoy!
