Just as there are ways to distinguish good vegetables and fruits, there are ways to distinguish good rice as well.

In this article, I will tell you how to choose good rice from a farmer’s point of view. I hope you will find this information useful in your rice selection.

New rice tastes better than old rice, but…

“New rice (Shinmai)” is a Japanese word that refers to freshly harvested rice that has been milled and made available for consumption within a few months of the harvest season, which usually takes place in the fall.

New rice is fresh, aromatic, flavorful, and sticky. This is because new rice contains more water and starch than old rice.

Old rice oxidizes on the surface of the rice, changing the rice’s lipid content and giving it a distinctive odor. In addition, the rice loses water content and becomes hard, losing its stickiness.

Although the rice is less likely to stick together after cooking and has a firmer texture, it is possible to make the most of these characteristics depending on the cuisine. For example, sushi, fried rice, pilaf, risotto, curry, etc. Old rice tends to be less expensive, and it is useful for families with growing children because the amount of rice that can be cooked is increased by adding water to the rice because it is harder.

A Farmer’s Guide to Choosing Delicious Rice

Which tastes better, single-or multi-ingredient rice?

“Single-ingredient Rice” is rice that has the same origin, variety, and production year.

“Multi-ingredient Rice” or “Blended Rice” is a mixture of two or more brands of rice.
For example, rice that is a mixture of “Koshihikari” and “Akita Komachi” is multi-ingredient rice or blended rice.

The more uniform the size and quality of the grains, the better the rice tastes. It is easier to obtain the same quality if the rice is from the same region and year of production. Be careful, especially since some of the rice may have an older production year.

However, it does not necessarily mean that multi-grain rice is bad rice, as some rice is blended by a professional rice master who brings out the best of each brand.

No chips or cracks

Cracked rice can be caused by too high temperatures during the rice’s growth and expansion period, delayed harvesting, or high temperatures and dryness.

This type of cracked rice is not generally distributed, but it is possible for cracks to form due to rough handling or drying by traders.

Cracked rice has starch that leaches out from the cracks, and the rice becomes soggy when cooked.

Rice with uniform grain size

If the grains of rice are not aligned, the speed of water soaking will vary, resulting in uneven cooking. Rice that is uniform in size produces tasty rice with a uniform texture and feel.

Single-grain rice tends to have more uniform grains than multi-grain or blended rice. However, blended rice that has been carefully selected by a rice master will also take this into consideration.

Clear rice

Rice has whitish translucent grains, but there is also some rice that is pure white or cloudy white.

This type of rice is produced when the rice grains do not produce enough starch due to a lack of sunlight during the maturation stage or high temperatures during the summer. Cloudy white rice causes the rice to be soggy when cooked, and it does not have a texture or stickiness. On the other hand, it is recommended for those who like soft rice. This rice tends to be less expensive.

But if only 10-20% of the rice is cloudy white, don’t worry. It will hardly affect the taste or texture.

Buy as much as you can eat

Rice loses its freshness as time passes after being milled. Buy enough rice to eat while it is still fresh. Ideally, rice should be consumed within 2 weeks in summer and 1~2 months in winter after milling.

Choose a more recent milling date

Rice loses freshness rapidly after milling.
Conversely, the newer the milling date, the fresher the rice.

When purchasing rice in a store, it is best to check the milling date and choose the freshest rice possible.
Some online shopping stores will polish the rice after ordering and send it to you.

Even freshly milled rice will deteriorate if stored improperly, so keep it out of direct sunlight, high temperatures, and high humidity.

A Farmer’s Guide to Choosing Delicious Rice

Summary

My recommendation

Uonuma Koshihikari rice is the most highly regarded rice in Japan. It is characterized by its clear and white grains, with a sweetness that is felt as soon as it enters the mouth. Furthermore, cooked rice has elasticity and a smooth texture, making it a beloved rice variety by many.

 

 

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