Diamond G Calrose Rice, 25 lbs.

I am Japanese American and have lived in Japan. My wife is from Niigata, the rice capital of Japan so we are particular about our rice. Living in a mountain state of America, access to quality Japanese anything at a reasonable price is a challenge. Adjustments to rice preparation equipment/materials and cooking time are a given but once we've figured that out, the raw rice itself has to be a certain quality for it to meet our consumption standards, and bottom line, this works just fine without us breaking the bank for higher quality specialty rice. We save that stuff for when we roll our own sushi or for special holidays or occasions but daily consumption with each meal, this works just fine. If it turns out bad, it's usually user error like when someone doesn't wash it properly or puts too little or too much water.

This has become the family favorite. That is a lot to say in our family because we all wanted different types of rice and dinner time typically only had one happy camper regarding the rice. We have brown rice, jazmin, and parboiled rice preferences. Because of the temporary rice shortages during the beginning of the pandemic we were not able to find the jazmin rice we normally bought and purchased this one. We thought we were settling and it turned out quite the opposite. Since then, we only buy this rice, we were in love! Regarding how to cook, we use a rice steamer and are quite aggressive in rinsing out the starch before cooking it. Also, with other rices we normally do 1:1 ratio of water and rice. With this one, we reduce the water by just a little and cook on the countertop steamer. It results in a fluffy rice that has a very slight chew.