Shirafuji Ancient Japanese Rice 300g

Shirafuji rice is a variety of rice traditionally grown in the Edo period (1600-1868), and originally used for making sake. It is an ancient rice with long hairs, similar to wheat ears, that protect it from birds - but they also make it difficult to harvest. EcoRice has decided to continue producing this variety of rice that was once neglected because it was too difficult to grow. Rarely crossed, it has unique taste characteristics.

Instructions: Rinse the rice several times then drain it. Put the rice in the rice cooker and add 1.2 part water for 1 part dry rice. If cooking in a saucepan, cook with a lid on, and on low heat, turn off the heat 3-5 minutes after the water starts to boil, checking that there is no more water. Otherwise, let it boil a little longer. After cooking, keep warm for 10 minutes with the lid on. Use 150g of dry rice / 2 servings.

It is delicious in all types of dishes, especially when mixed with red or black vinegar. It can also accompany red stews for example. Rinse the rice several times then drain it.