I'm Filipino, what more is there to say? Ok, here's a bunch.... I'm also somewhat health conscious so I follow the "retrogradation" process of by always making rice a day ahead of use; once rice completes cooking, I immediately put it in the fridge for 24 hours. Obviously I already have rice that has achieved retrogradation (amylose and amylopectins bonding); this lessens the glucose spike from otherwise cooked rice. Retrogradation is not affected by reheating, whether nuked, fried, or resteamed in a pan with a little water. ..and it works with any rice, brown, jasmine, and basmati too, which I do like sometimes... but bottom line....CALROSE is KING!! (esp for sushi rice)

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.

I love it, best amount for what you pay. It's the perfect rice for Asian meals, not too dry and not too sticky. It's not dry like long grain rice that you'd see for Indian food and it's not like sticky rice. A perfect medium.

Two-pound bags of Nishiki rice can range from $5 to $9, depending on where it is purchased. I was looking for an alternative that was cheaper, and in bulk. The texture and glutinous quality is similar. This is a life saver for people who do not prefer dry rice, or who like authentic east Asian dishes. I don't have to give up on my asperations of starting an onigiri business anymore!

Sam's Club has a great price for 25 lbs of rice.

Great grain and cooks very well

I grew up on high-quality "Made In Japan" rice, and both my wife and I agree, this is the best we've ever had.

This rice is the standard California calrose rice. Not quite Japanese short grain but it tastes pretty good.

There was a lot of "rubbish" in this bag of rice. Some black particles, grains that brown colored like it was burnt as well as quite a few of the yellow husks in there as well.