Where to buy 'new crop' rice?
From a top on rice a poster wrote ...
"right now it is "new crop" season. If you go to asian markets, look for the bags with the "new crop" stickers. The rice is so much better when it is "new crop." Many asians stock up at this time of year."
Ok, I know the answer is any Asian market, 99 Ranch, etc ... who knows ... even Berkely Bowl.
But really, has anyone actually seen this rice locally? Is the sticker in English? Is the sticker a particular color? Is there one brand that is better than another?
And more important ... Does it come in small packges, like a pound or so? Or is it only in big sacks? Do other markets sell it like Indian or other Mid-Eastern? If so, which markets have you seen it?
I just bought a 5-lb bag of "new crop sushi rice," Kokuho Rose brand, at Kukje, the Korean market on Junipero Serra in Daly City. The words "new crop sushi rice" are printed right onto the bag -- it's not a sticker. I think I see this brand with that label at all times of year, so perhaps it's not the seasonal thing you're looking for. I don't know if it comes in smaller sizes. At any rate, it's my regular brand of rice, and it cooks perfectly every time -- shiny and sticky -- in my rice cooker.
The California rice harvest is in the fall, not the winter. September's the peak.
"New crop rice, the name designate for Anson Mills Carolina Gold, refers to rice that is milled and cooked within four months of harvest."
So February's just at the end of new-crop rice season.
re: Melanie Wong
Thanks Melanie & Robert.
I guess I'm too late and I didn't catch it "before the flavor fades". Will keep it in mind for next year and have noted those brands.
Speaking of which ... has anyone tried the new organic rice vendor at Ferry Plaza ... Massa Organics?
Nice touch of the Ferry Plaza Farmers Market placing the stand next to the Gandhi statue.
Does anyone else sell their rice? I know the website mentions some Chico markets, but they also just mention they sell at farmers markets and not which markets. Besides, websites aren't always up to date.
Really interesting and lovely house that they built and live in made of baled rice straw. You'd never know to look at it.
"Before the favor fades": the best tasting rice is just hulled not milled. Rice is milled to stabilize it for storage but milling removes the germ, the bran layer, most of the bran oil and the true flavor. Paddy (unmilled) rice is stable in storage but once it is hulled the process draws the oil up to the bran layer and the rice quickly goes rancid unless it is immediately (a day or two) consumed, frozen, parboiled or milled. In Japan, I understand the housewife buys rice at the neighborhood store, has it hulled and takes it home to cook. Hulled rice has outstanding flavor.