Organic Kokuho Rose Heirloom Brown Rice

This organically grown, single-origin heirloom variety of brown rice is far and away the best brown rice in the country, especially when prepared in a Rice Cooker Donabe. With its bran layer intact, Koda Farms' brown Kokuho Rose has a rich, complex flavor with distinctly nutty notes, yet with a lighter, 'fresh' quality rarely found in most brown rices.

Koda Farms  is a historically innovative, third-generation, family-owned rice farm and mill producing the highest quality rice in the USA. With an unwavering dedication to flavor and production standards, Koda Farms develops and cultivates seeds that exhibit low yield, slow maturation, and tall growth (all features that run contrary to popular desires in modern agriculture) all in pursuit of superior taste and mouthfeel.

After harvest, they oversee the entire milling and packaging process at their own on-site facilities to ensure that every grain is treated with care. This results in substantially less broken kernels, and unbelievably fresh rice (smell any other freshly opened bag of rice after you've opened a bag of Koda's and you'll see what we mean).

Aside from their outstanding taste, these rices are appreciably more sustainable in their production. Their rice paddies are purposefully positioned on poor draining adobe clay soil, which dramatically reduces their water usage footprint. Striving for a zero-waste production system, Koda finds use for nearly all that would be waste on their farm – from broken kernels that are milled into rice flour to residual rice straw from harvest that is shredded and worked back into the land.

If you prefer white rice to brown, try Koda Farms' White Kokuho Rose.

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Instructions for cooking in the Rice Cooker Donabe are as follows: Measure out the desired amount of rice appropriate to your size donabe. Rinse the rice until the water runs clear. Then, in a glass or metal bowl, soak in the amount of water called for (in this case, a simple 1:1 ratio using your Hinoki Rice Cup of rice) with an added pinch of salt for 6-8 hours or overnight. Transfer contents of the bowl to the donabe. With both lids on, place donabe on gas stove and cook over medium heat for approximately 35-38 minutes (at about 20 minutes puffs of steam will start rising from the donabe). Turn the heat off, and let sit for 30-40 minutes to complete cooking.

Ideally stored in a Paulownia Rice Storage Box.

Grown, harvested, milled, and packed in California's San Joaquin Valley.

Each bag contains 5 lbs. of rice.