Northern Lite is grown in the Fraser Valley, British Columbia, Canada. This mountain valley has rich glacial soils and the rice is watered from pure mountatin streams. Our soil, water, and northern climate remains enviromentally natural.
NO PESTICIDES OR HERBICIDES are used. Milled naturally and packaged in a re-sealable and recylable bag.
Can be served as steamed rice and is chef preferred for rice recipes such as risotto, sushi, and many more asian dishes.
The seed was selected from a Northern Japanese variety. This fine grain rice's heritage is from Japanese Nanatsuboshi (seven stars) rice. The long summer days in the Fraser Valley, north of the 49th parallel infuse the rice grains with great flavor. Sun, soil, and mountain water give the rice its unique rich Fraser Valley flavors and texture.
Use one liter sauce pan with tight lid or a rice cooker.
1. Rinse 1 cup of Northern Lite rice until the water runs clear.
2. For white rice: add 1 1/2 cups water in a pan and bring to a full boil. Then, lower the heat to simmer, put on a lid and cook for for 20 minutes.
*Brown rice-add 2 cups of water and cook for 40 mins.
3. Remove the pan from the heat. Let the rice sit for 10 mins with a lid on.
4. Stir and serve.