Our Rice
We grow Japanese short-grain varieties of rice using the duck-rice method.
We are able to produce a delicious and healthy crop without the use of artificial pesticides or fertilizers.
Our rice can be milled on-farm to three grades:
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Brown Rice
Brown rice is the least-processed grade of rice available. Dried and hulled, it doesn’t undergo polishing. The bran remains intact, which provides fiber and a “nutty” flavor profile.
Brown rice works well with hearty ingredients that compliment it’s distinctive flavor, such as red meats, fish, and seasoned tofu. Try it in a healthy stir-fry or in stuffed vegetables.
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Haigamai Rice
Haigamai, or semi-brown rice, has been partially polished after it’s been dried and hulled. It has a beige color and some of the flavors of brown rice, but is more mellow in flavor.
It is highly versatile in the kitchen, pairing well with poultry, root vegetables, tofu, and more. It also keeps it’s shape well throughout cooking. Soups, stews, and curries are all good uses for Haigamai.
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White Rice
White rice has had the bran wholly polished off from the grain. Despite being fully-polished, our white rice retains a sweet aroma and remains quite flavorful. Our white rice is anything but bland.
White rice is great on it’s own, but is also excellent in fried rice, rice balls, sushi, burritos, and many more dishes. The subtle but sweet flavor profile doesn’t overpower other flavors.
How to cook Boundbrook Farm rice:
Rice Cooker (recommended)
Rinse your rice a few times under cold water to remove any dust and excess starch.
Combine rice and water together in your rice cooker. Follow the marking in the pot which indicates the appropriate water level. If in doubt, check the instruction manual for your model.
Start cooking, wait, and enjoy!
Stovetop Rice
Rinse your rice a few times under cold water to remove any dust and excess starch.
Combine rice and water together in your pot. For brown rice, use a ratio of 1:1.5 rice to water. For haigamai, use 1:1.25 rice to water. For white rice, use a ratio of 1:1 rice and water.
Bring the water and rice to a hard boil and stir the rice, stirring up grains on the bottom of the pot. Cover and bring to a low simmer.
Cook on a simmer for 20 - 30 minutes. Don’t open the cover before at least 20 minutes have passed. Let sit for 10 minutes and fluff before serving.
