
Milky Queen Premium Rice 1kg

Milky Queen rice is a variety with a notably low amylose content, giving it a unique chewy yet fluffy texture. Its actually a special variety of Koshihikari type and is getting more and more popuar among rice connaisseurs.
White rice is made up of two types of starch—amylopectin and amylose—in varying proportions. The higher the amylopectin content, the stickier the rice becomes. For instance, glutinous rice is made entirely of amylopectin and contains no amylose, which gives it its sticky and chewy quality, allowing it to be molded into mochi or rice cakes.
While most Japanese rice varieties contain varying levels of amylose, Milky Queen is distinctive in that it has been specifically bred to produce a low and narrow range of amylose, between 9-12%. The low amylose content increases the proportion of amylopectin, resulting in a stickier, more delightful texture without being overly sticky. The high amylopectin content also prevents the rice from hardening when cooled, allowing it to retain its texture even after being stored for extended periods. 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
- 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.
- 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.
- Recommended to let the rice sit in water for about 30 minutes. 4.
- Start cooking rice. Ideally use rice cooker. If you don't have a rice cooker, use stainless pot.
- 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.
- 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.
- 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.
Nutrition per 100g |
|
Energy |
350kcal |
Fat |
0,25g |
Saturated fat |
<0,1g |
Carbohydrates |
78,5g |
Sugar |
0,44g |
Protein |
6,44g |
Salt |
0,368mg |