KOKUHO 5kg
$22.99 CAD
This rice is extremely similar to Kokuho Rose®, in that it is the same fatness, however it’s just a little less sticky, a little less sweet, and a little less expensive.
Far superior to other Calroses, Kokuho is grown in the U.S. and produces an extremely consistent quality of seed, unlike those grown in other countries.
Known to be fussy about rice, the Japanese-owned company, Nomura, oversees all growers and all the mills, and follows strict guidelines to ensure it remains a high-grade Calrose rice; otherwise, it is deemed not deserving of the special Kokuho name.
You could say Kokuho Rose® is the crown jewel ain our collection, and Kokuho is the crown.
Glycemic Index
Nutritional Information
Cooking Instructions
Stove Top Cooking
Equipment: 2-quart (2-litre) saucepan
- 1 (285 g) cup Kokuho rice
- 1 ¾ cups (425 ml) water
- Combine water and rice in saucepan.
- Bring to full boil.
- Turn heat to lowest and cover – do not remove lid.
- Simmer for 10 to 15 minutes, or until all the liquid is absorbed.
- When ready, turn off heat and stir lightly.
- Let rice rest for 10 to 15 minutes.
- Fluff with fork or rice paddle before serving.
Rice Cooker
Equipment: electronic rice cooker
- 1 cup (285 g) Kokuho rice
- 1 ¾ cup (425 ml) water
- Combine water and rice in cooking pan.
- Push rice cooker button and wait until the light turns off. It should take approximately 35 minutes.
- When ready, let rice rest for 10 to 15 minutes.
- Fluff with fork before serving.
Microwave
Equipment: 2-quart (2-litre) microwave-proof baking dish
- 1 cup (285 g) Kokuho rice
- 1 ¾ cup (425 ml) water
- Combine water and rice in baking dish.
- Cover and cook on HIGH for 5 minutes.
- Cook on MEDIUM for 20 minutes. If the liquid is not fully absorbed, repeat in 2-minute increments.
- When ready, let rice rest for 10 to 15 minutes.
- Fluff with fork before serving.
Sushi
Equipment: large pot
- 1 cup (285 g) Kokuho rice
- 1 ¾ cups (425 ml) water
- 2 tbsp (25 ml) rice vinegar/mirin
- 2 tbsp (12 g) sugar
- 1 tsp (4 g) salt
- Combine water and rice in pot.
- Bring to full boil.
- Turn heat to lowest and cover for approximately 20 minutes – do not remove lid.
- Remove from heat and let rest for 20 minutes – do not remove lid.
- Remove rice from pot and transfer to wooden container.
- Combine rice vinegar and sugar.
- Fold and mix vinegar mix into rice, taking care not to smash or break the grains.
- Fan the rice to cool.
- Do not use sushi rice until it cools to room temperature.
- Add salt if desired.