High Protein Brown Rice - 25 lb

I never did like brown rice until i tasted this one.

Superb quality!

This is absolutely the BEST rice / brown rice on the market. I have bought the small bags before but this time went with the 25 lb. bag. It will last for so long. I wonder why anyone would go to any store and buy processed white rice when this is available. Recipe tip: I take my "go to" homemade Mac & 3 Cheese recipe and substitute this brown rice (cooked) for the macaroni. Wow - knock your socks off. Super nutritious, healthy, no-meat alternative, and taste great - what more could you ask for?? And for those of us (including me) who are now senior citizens, this is so easy to digest and so healthy for you. BUY SOME - you will NOT be disappointed !!

Our family doesn’t buy any other rice now and we eat rice so much I love the option to buy in bulk. Locally grown and family owned is the best place to support and it’s great quality

Recently I opened the 25 pound bag of Cahokia brown rice and cooked some for the first time. Turned out wonderful. Question: Has the rice been partially milled to remove some of the bran? Or just naturally has a very light color? I was surprised and delighted at the nearly white color and delicate flavor. My husband noticed the pleasing aroma as it was cooking (I lost my sense of smell years ago. I'm 74).

Perhaps my Bain-Marie method of cooking rice helped create extra good results. No sticky pot to wash. I like it better than a rice cooker appliance. On the stove top I create a water bath/steam bath. In a large pot I put about 1/2 inch to one inch water (I use distilled) and a wavy metal disc sometimes called "no boil over" or other heat-proof disc such as canning jar lid or ring, in the bottom center. Then I put a medium size (7 or 8 cups) heat-proof glass bowl on the disc. In the bowl I put 1 and 1/2 cups rice and 2 and 1/4 cups (or a little more) tap water. Cover the big pot (not the bowl!) with a proper lid that will trap the steam over/around the bowl. Bring big pot to boil to create steam then turn down heat somewhat to keep a gentle steam going. Cooking time is about the same as recommended on the Cahokia bag or a little more time if you want the grains to puff open. Don't let the pot boil dry but if it does the rice won't burn or get stuck hard and crusty like in a pan.

After serving, for the remaining rice, I have a lid that exactly fits the bowl. Into the fridge it goes. No sticky pot or appliance container to wash. There are "set it and forget it" automatic appliances but I keep going back to the steam bath.