This organically grown heirloom variety of white rice is far and away the best white rice in the country, especially when prepared in a . Friction milled to perfection, Koda Farms' white Kokuho Rose has a subtle, floral flavor that's light on the palate, and even the slightest bit sweet. The perfect steamed table rice with beautiful grain separation when prepared properly, it can also range from a quintessentially tender and sticky sushi rice to an excellent risotto or paella option depending on how much starch is rinsed before preparation.
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 brown rice to white, try Koda Farms' .
Ideally stored in a .
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Instructions for cooking in the 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 cooking (in this case, a simple 1:1 ratio using your ) and soak for 20 minutes. Transfer contents of the bowl to the donabe. With both lids on, place donabe on gas stove and cook over medium-high heat for approximately 16 minutes (at which point puffs of steam will start rising from the donabe) or slightly longer if you prefer some crispiness. Turn the heat off, and let sit for 20 minutes to complete cooking.
Grown, harvested, milled, and packed in California's San Joaquin Valley.
Each bag contains 5 lbs. of rice.
