A classic Japanese short grain rice. USDA Organic. Gluten-free. Sustainable. Family farms since 1937. Non GMO project verified. Nongmoproject.org. Vegan. Explore exotic rice flavors from around the world. Cultivating a family tradition. Over the years, the Lundberg family has produced high quality Eco-Farmed rice products. it's our passion and has been for over three generations. We pride ourselves on growing rice that is good for you and the environment. We've grown our rice sustainably, long before anyone used the word. Our farming methods conserve water resources, build soil integrity, and support a healthier ecosystem. At Lundberg Family Farms, we specialize in Eco-Farmed, whole grain, and gluten-free rice products. Nothing fancy there, just lots of natural deliciousness. Thanks for supporting sustainable farming! - The Lundberg Family. Certified Organic by California Certified Organic Farmers (CCOF). This product was manufactured with 100% renewable energy. Good taste. Good health. Sticky & authentic. A classic Japanese short grain rice grown especially for making sushi. It is truly superb in traditional Sushi rolls, salads and other Asian dishes. For delicious recipe ideas, visit www.lundberg.com. NON-GMO project. Lundberg Family Farms supports the consumer's right to choose foods that have not been genetically modified. This product has been produced in accordance with the best practices of the Non-GMO Project Standard. For more information, please visit www.nongmoproject.org.
32 oz (2 lb) 907 g x 6
0.25 cup dry
20 per pack
Stove Top Cooking: Serving (about 3/4 cup cooked rice). 2-3 Servings: 1/2 cup dry rice, 3/4 cup water or broth. 4-6 Servings: 1 cup dry rice, 1-1/2 cup water or broth. 8-10 Servings: 2 cups dry rice, 3 cups water or broth. If rice is crunchy at the end of cooking time, it may be necessary to add 1-2 tbsp liquid and cook longer. 1. For traditional Sushi rice, we recommend rinsing rice until water runs clear. 2. Soak rinsed rice in water for 30 minutes before cooking. 3. Bring soaked rice to a boil. 4. Cover with a tight-fitting lid, reduce heat to low simmer, and cook 20 minutes. 5. Remove from heat (with lid on!) and let steam for 10 minutes. Fluff with fork. To prepare in a rice cooker, use same water-rice ratio. We recommend refrigeration for extended shelf life.
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