Kagayaki Brown Rice | California Short Grain | Rich in Protein and Fiber | Ideal for Healthy Diet | Heart Health, Professional Chef's Choice | Famous for Delicious Flavor (4.4 lbs)

I only buy this brand of rice. It’s by far the best.

Cooking time (like all brown rice) is longer than white, but finished product is relatively light and has good texture. Flavor has a bit less of the nutty character than some, but pleasant. It makes a wonderful pilaf.The label says "New Crop" but it's meaningless because the packing date is in code. There is no "best by" date. Freshness is more important for brown rice. The oils in the germ will go rancid in time so I keep mine in the freezer. The product I received tastes fresh, but I would like to see more transparency in labeling.

First let me say I am not usually a rice person. We keep rice in our house for those weird times when either my husband or I is sick and for our aussies, who love rice. We have rice in our emergency supplies kit because it lasts forever and it is easy to store and cook. It is a great source of carbs in case of an emergency and having rice around is just a good idea.That said, I have never ever enjoyed eating brown rice.I ordered this rice for our aussies. They love white sushi rice and I wanted to add some brown rice to their diet because it is just a smidge healthier. They get rice a few times a month and I figured why not add brown rice?Kagayaki is short grain brown rice and the directions are a little complicated. The directions suggest different soaking methods for seasons and then boiling times, simmering times and sitting times. I am not a good rice maker. I loaded everything up into my Zojirushi rice maker hit the brown rice button and waited two hours (brown rice takes forever). I was very surprised that Kagayaki brown rice came out more like the soft texture of white sushi rice than the chewy semi-brown tasting brown rice I remembered from my childhood. This is really good brown rice.My aussies scarfed it down. My senior aussie who will only eat one very expensive brand of white sushi rice actually licked her bowl and looked for more. I'm not sure if this is Kagayaki or Zojirushi or the two teaming up to create super brown rice, but I would buy this rice again.Excellent.

This brown rice is a good, basic staple.With the included instructions, it takes hours to make the rice. I'm not complaining, but just sharing since it's not a quick one to prepare. A lot of that is thankfully just soaking the rice. But it takes planning ahead if you want to get it done for a meal. The only thing that happened to me that wasn't ideal, was the rice still had about 10-20 minutes left on the stated time to cook when the water ran out. So I'm grateful I peeked at the right time and was able to add a bit more.The flavor is good and mild, with a little bit of a nutty flavor like brown rice has. I like it best with some salt or other spices.

I was shocked to see I needed to soak this (per the instructions) for 2-3 hours before cooking and also cook for 40 minutes. I have never soaked rice before cooking it so this was definitely new to me. I did everything exactly as the bag said and made 2 cups of rice to have some left over. The cooking went without an issue but it was kind of clumpy, I cook white rice a lot and don't have issues like this but maybe brown rice is supposed to have this consistency.Overall the taste is good, tastes like well.. rice and has the usually slight nutty flavor brown rice has. I saved half of the rice to try making fried rice the next day and I really enjoyed it. Yeah I'm sure all the salt, egg and everything else I added to it helped but I definitely can't wait to make that again delicious.Honestly I do not know if I would ever order this over white rice, I enjoyed trying something new but I do not like spending so long prepping for a little different taste.

A cross between the fluffy texture of white rice and the chewy nuttiness of brown, this short grain light brown rice is a new favorite. It does take longer to cook, but the end result is satisfying and in our opinions, worth it. In my house, we boil rice more like pasta rather than fussing around with measurements. A word of warning - this grain seemed to LOVE salt and ended up far saltier than our usual rice (and no, I don't salt the water like pasta water - just a small spoonful!). So if you salt your cooking water, do so sparingly!

Brown rice becomes light brown rice when half of the bran is removed during the milling process. The result is a rice kernel with a light brown color, slightly nutty flavor, less fiber and a significantly shorter cooking time — 20 minutes — than regular long grain brown rice. Japanese short-grain brown rice or Genmai (玄米) is a great alternative to short-grain white rice when you seek better health. Many people enjoy brown rice for its high fiber and nutritional value. Kagayaki rice is a short-grain California rice that uses a new milling process that allows the grains to polish each other without the use of water or brushes. This rice is wonderful, quite flavorful and comes out almost looking more like a barley in taste and texture. This rice is delicious and cooks perfectly in 25 minutes. It’s nutty flavor and please try chewy texture word well with many meals. I’ve used with beef bulgogi and chicken with cashew sauce. It’s very versatile and I highly recommend.

Well, kinda anyway. Really, there's not a lot atypical with preparation of this variety of brown rice than competitive brands. From that perspective the need to soak for a few hours shouldn't come as much of a surprise, either. More than anything, it's incumbent to be aware of the recommended preparation times so one's meal isn't delayed for a couple of hours or you are relegated to serving rice pellets. My approach is to soak a couple of cups for the suggested time period, throw it in a Zoji on the brown rice setting and expect optimal results.