KOKUHO ROSE BROWN 20lb
$55.99 CAD
Our personal favourite brown rice, Kokuho Rose® Brown is ideal if you are making the transition to brown rice. This premium rice is slightly sweet and does a good job of masking brown rice’s very bran-forward texture and taste. People think of brown rice as hard and chewy, but Kokuho Rose® is beautifully soft and sticky. Give it to your kids — we guarantee they’ll eat it!
Kokuho Rose® Brown rice possesses a rich nutty flavour due to the presence of bran. Slightly chewy in texture with a subtle sweet taste, it is also high in vitamins and minerals. Kokuho Rose® Brown rice averages less than industry standard’s 4% broken kernels, making this a true sacred treasure to the rice connoisseur.
Inspired by the legend of “Three Sacred Treasures”, Keisaburo Koda created the Kokuho Rose® logo to honour his family.
Mythological inspiration starts with the eight-sided mirror symbolizing self-reflection. This mirror shows one the true nature of the soul. Placed at the base of this mirror is a heavenly sword. With strength and sharpness the bearer of this sword is able to act with knowledge and swift decision. The spiritual jewels of gentleness and amiability are placed next to the sword, as the logo is finished off with the Kanji characters of Kokuho, or “Treasure of the Country”.
More importantly for you, these characters mean the bag is filled with rice “of the utmost quality”.
Glycemic Index
Nutritional Information
Cooking Instructions
Stove Top Cooking
Equipment: 2-quart (2-litre) saucepan
- 1 ½ cups (285 g) Kokuho Rose® brown rice
- 3 cups (710 ml) water
- Combine water and rice in saucepan.
- Bring to full boil.
- Turn heat to lowest and cover – do not remove lid.
- Simmer for 30 to 45 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 before serving.
Rice Cooker
Equipment: electronic rice cooker
- 1 ½ cups (285 g) Kokuho Rose® brown rice
- 2 cups (500 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 ½ cups (285 g) Kokuho Rose® brown rice
- 2 cups (500 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 (258 g) Kokuho Rose® brown rice
- 2 cups (500 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.