Calrose rice/ Japonica rice is originated from Japan, round rice grain, regular, firm, white with a gentle and delicate aroma.
After cooked white rice, plasticity, the rice grain retains its plasticity when cooled, is a type of rice that provides high nutrients and helps to cool and cool the liver.
How to cook: After washing, rice should not be cooked immediately, soaked in water for 20-30 minutes to make the rice expanded, cooked evenly and not loose, the shape is not beautiful. In addition, for the rice to bloom faster and better, shortening the time, you can use warm water soaked for 10-15 minutes. After soaking, cook for about 30-45 minutes.
Storage: Store in cool, dry place, away from high temperature.
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