Cambodian Rice
Rice sourcing from Cambodia
Cambodia is a prominent exporter of high-quality rice, including fragrant jasmine, white, and specialty varieties, prized for their natural aroma, soft texture, and nutritional value. The country’s fertile plains, particularly in the Mekong and Tonle Sap regions, provide ideal conditions for rice cultivation, supported by both smallholder farmers and large cooperatives to ensure a steady supply. Modern milling and processing facilities maintain strict quality standards for international markets, while competitive production and labor costs make Cambodian rice an attractive sourcing option. Sustainable and organic rice production is also growing, offering eco-friendly alternatives for global buyers. With government-backed trade agreements and convenient access to seaports like Sihanoukville, exporters can ensure smooth logistics and timely shipments. International buyers can establish long-term partnerships with Cambodian suppliers to secure consistent supply, premium quality, and reliable service.
World-renowned Cambodian rice
Premium Fragrant Jasmine Rice (Phka Malis, Phka Rumduol)
Extra long grain, soft texture, tender, very pleasant and distinct aromatic flavour, these qualities are enhanced after cooking; highest value; best-selling Cambodian Fragrant Rice. Other types/names: Phka Rumdeng, Phka Romeat, Somaly (brown), NeangMalisTM. It is milled using 6-month crops that are generally grown in the wet season. It is mainly harvested from October to December. The rich soil and environment most suitable for this variety of rice is in Battambang province and its neighbors, including Banteay Meanchey province.
(Wet Season)
Fragrant (Sen Kra Ob, Sen Pidao)
Dry-season fragrant rice with similar features as the ‘Premium Fragrant’, such as long grain, tenderness, and aromatic flavour. Sen Kro Ob Rice means in English “Very Fragrant Rice”. It has the most fragrant smell with its long grain length. The paddy used in milling Sen Kro Ob rice is a 3-month crop that is generally grown in the dry season. When cooked, it gives off a very nice smell and a good taste.
(Dry Season)
Premium White (Phka Knhey, Phka Chansensar)
Medium grain, non-fragrant, superior white rice with a distinct scent and similar tenderness and pleasant taste after cooking as fragrant rice; rice kernel with a translucent endosperm. Absorbing relatively more water, Ginger Rice produces a high volume of cooked rice and is a favourite in restaurants and is popular among the majority of the world population. It is commonly called as 5451. It is milled using 3-months crops, usually grown 2-3 times per year in both dry and wet seasons. It can be planted in many regions throughout Cambodia, mostly in the central region, where the irrigation system is accessible. This kind of rice has a firm texture and gives a high volume of cooked rice.
(Wet & Dry Seasons)
Less common Cambodian rice products
Brown rice
De-husked but still with bran, contains more nutrients with health benefits (Vitamin B1, B2, B3, B6, Vitamin E, fiber, antioxidants, etc.); has, after cooking, a slightly chewy texture and nutty flavour; preferred by some customer groups; restaurants offer it in specialty dishes.
Broken brown rice
At first glance, a by-product of rice milling and sorting by percentage of broken grains. However, it’s also a specialty, high in demand in several countries/cultures, which is important for their dishes.
Broken white rice
Different types of broken white rice have individual value for particular kinds of consumption (matching dishes/recipes) or for processing (food products, beverages, animal feed). Broken rice has a low fibre texture and low nutrient level, while retaining its high-energy content.
…and much more. Get in touch to discover all rice sourcing opportunities.
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