Yumepirika Rice 1kg

100% authentic Japanese rice imported from Japanese farmers. Yumerpirika comes from the northern island of Hokkaido. It is characterized by its beautiful, sparkling snow-like appearance and moist dense consistency.

Yumepirika has a lower amylose content than Koshihikari so it is ideally soft and sticky. The lower percentage of amylose and the higher percentage of amylopectin makes de rice more sticky and more delicious. The rice is characterized by its strong stickiness and chewy texture. It also has strong sweetness, and it is delicious even when cold. It is therefore highly recommended for sushi, and for obento as well as onigiri. 

How to cook brown rice

1. Gently rinse the rice at least three time in cold water. Be careful not to damage individual grains. It is recommended to use colander when washing rice.
2. Once the rice is rinsed, put into a pot, preferable use stainless pot. For 150 grams of rice, use 180ml of water. Rice and water ratio should be 1:1.2. Use only cold water.
3. Recommended to let the rice sit in water for about 30 minutes. 4.
4. Start cooking rice. Ideally use rice cooker. If you don't have a rice cooker, use stainless pot. 
5. If you use rice cooker, set it as per instructions. If you use stainless pot, once rice starts to boil, gently stir and put on medium to cook for around 10 minutes. Greatly varies depending on the intensity of the stove. After around 10 minutes, let the rice sit for another 10 minutes.
6. Rice should be finished. Gently stir so that air gets in between the individual grains. And let breath shortly. This will let the remaining water to evaporate and allow the sweetness to spread out.
7. Rice is ready to serve. Enjoy our delicious rice. 

Note: Rice should be stored in a cool and dry place. Avoid sun, water and moisture. Rice absorbs the smell of fish and meat, and should be stored away from these.