Tamaki Haiga Rice

Haiga rice is] half-milled, so the bran layer is removed, but the germ (haiga) is intact. This allows for the plump texture of white rice but with a little "core" which is the germ. Haiga-mai takes less time to cook than brown rice but must be washed 2 to 3 times with water, like white rice, before steaming. What's amazing about haiga-mai is that the taste is very similar to white rice, making it suitable for Japanese cooking, but far surpasses white rice in nutrition in terms of fiber, vitamin E and B, niacin and calcium.   Features: Ingredients: rice 4.4 pounds Material: rice in plastic bag Made in Williams, CA