Supplier From
Can Tho,
active,
Viet Nam
Supplier From
Can Tho,
active,
Viet Nam
1. Characteristics Before Cooking (Raw Rice)
Shape & Size: Short, round, plump, and uniform grains (unlike the long, slender shape of Jasmine rice).
Color: Slightly translucent white or smooth milky white, with a smooth and plump grain surface.
Hardness: Very hard and firm grains with low amylose content (around 12â??15%) and high amylopectin content, making them resistant to breaking during milling.
Aroma: A subtle, clean, and natural fragrance of fresh rice germ.
2. Characteristics After Cooking (Cooked Japonica Rice)
Texture & Stickiness: Extremely soft, sticky, and highly cohesive (grains cling together well without becoming mushy or paste-like).
Flavor: Naturally rich and slightly sweet, with a mild savory richness.
Appearance: Cooked grains expand into a plump, rounded shape with a glossy, highly moisture-retentive surface.
When Cooled: This is the strongest advantage of Japonica rice â?? even when cooled or refrigerated, it retains its soft and chewy texture without drying out or hardening. This characteristic makes Japonica rice the top choice for sushi, rice rolls (kimbap), and bento boxes.