Long grains of rice, uniformly white. When cooked, it emits a natural fragrance. The cooked rice is firm, is slightly sticky, and has a subtle sweet fragrance.

The rice grains are uniformly white. When cooked, it emits a natural fragrance. The cooked rice has soft, tender grains, moderately chewy, and has a lingering sweet aftertaste when chewed thoroughly.

Rice grains are uniformly white. When cooked, it has a natural fragrance. The cooked rice has soft, tender grains, a moderately chewy texture, and a lightly fragrant sweet taste.

Long, evenly white rice grains cultivated in shrimp-farming areas. When cooked, it emits a natural fragrance. The rice is evenly cooked, soft, flavorful, maintaining its softness even when cold, without becoming dry and hard.

Long, uniformly white rice grains. When cooked, it emits a natural fragrance. The rice cooks evenly, stays soft and delicious, with a rich flavor. Even when cold, it remains tasty without becoming dry or hard.