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Brown Rice
Product Number - 10026
Bin Number - K12005

Kagayaki Six Grain Rice 2.2 lbs

Quick Overview

Kagayaki Six Grain Rice blend contains black rice, purple barley, hull-less barley, rye berries, MG red rice, and short grain brown rice.

$6.99
OR

Details

Kagayaki Six Grain Rice blend contains black rice, purple barley, hull-less barley, rye berries, MG red rice, and short grain brown rice.

Additional Information

NUTRITION FACTS
Serving Size: 1/4 cup (39 g)
Serving per Container Approx.: 22
Net wt. 1 kg (2.2 lbs)

INGREDIENTS
6 grain rice (Black rice, purple barley, hull-less barley, rye berries, MG red rice, short grain brown rice).

  • Product of USA

  • Percent Daily Values (DV) are
    based on a 2,000 calorie diet

  • Not responsible for typos,
    inaccuracies, misinformation,
    or omission stated or implied.
Amount Per Serving
Calories 140  
   Calories From Fat 10  
    % Daily Value
Total Fat 1 g 2 %
   Saturated Fat 0 g 0 %
   Trans Fat 0 g 0 %
Cholesterol 0 mg 0 %
Sodium 95 mg 4 %
Total Carbohydrate 29 g 10 %
   Dietary Fiber 1 g 4 %
   Sugar 0 g  
Protein 3 g  
Vitamin A   0 %
Vitamin C   0 %
Calcium   0 %
Iron   2 %
Manufacturer Kagayaki
Recipe Information

Cooking Directions

  • Rinse Kagayaki Rice lightly and drain
  • combine 1 cup rice water in medium saucepan
  • bring to a boil reduce heat to low and simmer
  • coverede for 20 minutes or until water is absorbed
  • remove from heat and let stand covered 10 minutes.

Note: If using electric rice cooker, combine 1 cup rice and 1 cup water. When cooking light goes off, let stand 10 minutes.

Customer Reviews

No close second to this product!!!
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Value
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My girls, wife and I were perusing Japan Town in San Francisco when we came across this crazy rice. There is nothing else like it. Has serious texture and taste and is substantial enough to hold it's own when fried with Italian Sausage and Kale. The rice/barly mixture absorbs all the delicious oil of the sausage....yum on steroids!! We really like to make it in the same style as Italian Barley. This means to ignore the preparation instructions on the back and follow mine....
Rinse quite well to get some of the black out of the black rice (found in the 6 grain mix).
Then bring 3 cups of water to a boil for every 1 cup of rice. Goal being to have much more water than the rice can possibly absorb. Keep sampling the rice until it has a leathery al-dante texture. Essentially you only want the rice 80% cooked with a bit of a textured bite remaining when done. Drain in strainer when you reach this point. Then when combined with meat, sausage, or added in soups it fights the textured main coarse for center stage instead of being exiled to side dish island. Since this rice costs about six times as much as regular rice you really want it swinging for love points from your taste buds. As for actual minutes it takes to get this al-dante texture I am guessing about 30 minutes but don't count on that time as a sure thing I have never actually timed the cooking before.
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This is the Ukanuba of rice. I mix Wisconsin long grain and basmati with golden raisins and cranberries.... Yummy for the tummy
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