Calrose rice/ Japonica rice is originated from Japan, round rice grain, regular, firm, white with a gentle and delicate aroma.
After cooked white rice, plasticity, the rice grain retains its plasticity when cooled, is a type of rice that provides high nutrients and helps to cool and cool the liver.
How to cook: After washing, rice should not be cooked immediately, soaked in water for 20-30 minutes to make the rice expanded, cooked evenly and not loose, the shape is not beautiful. In addition, for the rice to bloom faster and better, shortening the time, you can use warm water soaked for 10-15 minutes. After soaking, cook for about 30-45 minutes.
Storage: Store in cool, dry place, away from high temperature
Experience the exceptional quality and delightful flavor of our premium rice, perfect for elevating any dish with its superior texture and health benefits.
1. Appearance: The rice grains are round, shiny, and hard, with a uniform size and minimal breakage. They are pure white in color.
2. Cooking Characteristics: When cooked, the grains remain white and emit a subtle, pleasant aroma.
3. Texture and Flavor: The cooked rice is soft, chewy, and naturally sweet, with a high nutrient content.
Japonica rice is a variety from Japan, known for its fragrant, white, short grains. It is rich in nutrients such as vitamin B1, vitamin B2, vitamin E, magnesium, and manganese. The starch and protein content is also relatively high. Japonica rice contains antioxidants and essential minerals that help restore energy. Regular consumption can help balance blood sugar levels and strengthen the immune system. It is considered beneficial for people with liver disease, asthma, low blood pressure, and cardiovascular conditions.
Broken (%) : 5 % Max.
Moisture (%): 14%
Admixture (%): 1% Max
Damaged kernel: 3% Max
Milling degree: Double polished
Packing:
Single PP Woven bag: 5kg; 10kgs;25kgs; 50kgs
Can be customized
Japonica Round Rice, also known as Sushi Rice or Japanese Rice, is a high-quality, short-grain rice that originated in Japan. The rice has a round, pearly white, smooth, delicate, and less broken appearance. Because of its high amylopectin content and many other substances such as glucose, lipids, proteins, sugars, and minerals, Japonica has a higher adhesion than different types of rice. When cooked, the rice is very flexible, white, soft, has a strong rice flavor, a naturally sweet aroma, and is high in nutrients; suitable for daily meals and dishes such as sushi, bento,...
- Broken: 5% max
- Moisture: 14% max
- Foreign matters: 0.1% max
- Chalky kernel: 3% max
- Damaged kernel: 0.5% max
- Yellow kernel: 1% max
- Red & red streak kernel: 0.8% max
- Paddy grain: 2 grains/kg max
- Average length of grain: 5.0mm
- Polished with/without oil
* Packing: 5-50kg PP bag/ 1-5kg PA bag/ 5-50kg BOPP bag
