KOKUHO ROSE 2kg
Medium, Sticky (2 Kg)
$16.49 CAD
Glycemic Index
87
GI Score
GI stands for Glycemic Index and is a measure of the impact of food on your blood sugar. Foods with a high GI tend to quickly raise your body’s blood sugar levels; by contrast, foods with a low GI will raise them more slowly and over a longer period.
The glycemic index range is as follows:
Please Note: All GI figures are based on studies conducted at the University of Sydney. Consult a dietician for specific healthcare information.
Nutritional Information
Serving Size 45g
Amount Per Serving
Serving Size 45g
%Daily Value*
Fat/Lipides 0.5g
1%
Saturated 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Carbohydrate 35g
12%
Fibre 1g 5%
Sugars 0g 0%
Protien 3g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 1%
Cooking Instructions
Stove Top Cooking
Equipment: 2-quart (2-litre) saucepan
What you'll need:
- 1 (285 g) cup Kokuho rice
- 1 ¾ cups (425 ml) water
Optional: Rinse rice thoroughly twice with cold water and your hands. Drain off. Let soak in cold water for 30 minutes. Add 1 tsp (4 g) of salt and 1 tsp (4 g) of butter in the saucepan for extra flavour.
Step-by-step:
- 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
What you'll need:
- 1 cup (285 g) Kokuho rice
- 1 ¾ cup (425 ml) water
Optional: Rinse rice thoroughly twice with cold water and your hands. Drain off. Add 1 tsp (4 g) of butter for extra flavour.
Step-by-step:
- 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
What you'll need:
- 1 cup (285 g) Kokuho rice
- 1 ¾ cup (425 ml) water
Optional: Rinse rice thoroughly twice with cold water and your hands. Drain off. Add 1 tsp (4 g) of salt and 1 tsp (4 g) of butter for extra flavour.
Step-by-step:
- 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
What you'll need:
- 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
Optional: Rinse rice thoroughly twice with cold water and your hands. Drain off. Let soak for 30 minutes.
Step-by-step:
- 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.