Tsuru Mai® Brown (2 kg)
UPC: 0 73234 01111 1
Tsuru Mai® is like the brown rice version of Kokuho rice — so don’t let the name confuse you. It comes from the same supplier and is a Calrose grain. Tsuru Mai is a high quality medium grain rice that is not as sticky as sushi rice or as dry and fluffy as long grain varieties.
This highly nutritious brown rice cooks easily on a stove top or in a rice cooker, and can work well with any meal. It is nice and soft, with a wholesome, chewy nutty texture.
The meaning of Tsuru is "longevity"; the meaning of Mai is “rice”. The crane on the centre emblem carries significance to the Japanese. The folklore tale is that the crane was the animal that brought the rice to Japan and that's how the seed was first started. And by choosing Tsuru Mai, you will be aiding your own longevity, since brown rice is full of vitamins, minerals, and fibre — resulting in a healthier you.
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How To Cook Rice Hungry? There is nothing easier or more versatile than rice! Whether you are looking for an easy, filling side dish or an outstanding main attraction, you can get it with rice. This page contains lots of easy cooking methods and tips for easy ways with rice. What’s your favourite?
Soaking Soaking is actually a part of the cooking process and is an essential procedure when cooking sticky rice, as it relaxes the grain.
Rinsing Rinsing rice is usually not necessary, and it is important to note that it has nothing to do with the cooking process. Rinsing made sense when rice contained impurities (dirt, twig particles, bugs, and polishing additives). Modern processing techniques remove impurities and excess starch. Some rice is polished, mainly for appearance. Water polishing is the common method used today in the U.S. However, certain types of rice from other countries may have excess powdered starch clinging to the grains due to more primitive milling techniques or equipment, and some may be coated with talc, glucose, starch, or other coatings to improve appearance. These rices need rinsing.
Medium Grain Rice This rice needs to be soaked for 20 minutes to relax the grain. Use one part rice to 1 1/8 part of water. Bring water to a boil, then reduce heat and cook, covered, for 10 minutes or until done.
Brown Rice Brown rice is just as easy as white! Try soaking the amount of brown rice called for in the recipe for 10 to 15 minutes prior to cooking. Always follow package directions. If directions are not available, use this method: Stovetop 1 cup uncooked brown rice 2 to 2 1/2 cups liquid (water, broth, juice) 1 tsp butter, margarine, or oil (optional) Method: Combine ingredients in 2- to 3-quart saucepan. Bring to boil; stir. Reduce heat, cover, and simmer 45 to 50 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork. Rice Cooker 1 part rice 2 parts water 1 tbsp butter or oil 1 tsp salt Directions: A rice cooker is an easy way to make tasty rice! Simply add ingredients to the cooker, cover, and follow instructions provided with your appliance. Most rice cookers use a ratio of 1 part rice to 2 parts water, making it easy and flexible to cook more or less rice as you need!
Sushi RiceBegin by rinsing the rice for more sticky results. The ratio of rice to water is 1:1. Try cooking 2 cups of rice with 2 cups of water. If you can, let your rice and water sit for about 20 to 30 minutes before you cook it. You may find you get better results this way. If you don't have a rice cooker, a saucepan with a good lid will work just fine. If you're doing it that way, follow these steps:
While your rice is cooking, make your sushi vinegar. The below ingredients are for 2 cups of uncooked rice: 1/4 cup rice vinegar Combine these ingredients in a small saucepan or microwave and heat them until the salt and sugar are dissolved. The idea behind the sugar is to lessen the tartness of the vinegar; the salt brings out the flavour of the vinegar while reducing the sweetness. Once your rice is cooked, place your rice in a rice-cooling bowl, for example a large casserole dish. Evenly sprinkle your sushi vinegar mix over your rice and, using a wooden spoon or spatula, mix the rice and vinegar well. (Try to avoid using metal, as it will change the flavour of the rice.) Be careful not to break the kernels of the rice or to flatten the rice or it won't have the same look and feel to it. Once it's well mixed, using a fan or a plate, fan the rice down to room temperature. By doing this, the rice will have the right glossy look while still being nice and sticky. If you don't fan it, the rice's hull won't remain as intact and kernels will break when you use it. At this point, your rice is ready to use.
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Glycemic IndexGI stands for Glycemic Index and is a measure of the impact of food on your blood sugar. Foods with a high GI tend to quickly raise your body’s blood sugar levels; by contrast, foods with a low GI will raise them more slowly and over a longer period. The glycemic index range is as follows:
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GI Score
55
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