Brown rice, the original gift out of Taiwan 300 years ago, now the prosperous offspring out of the earth
In 1920's, Japanese governor who wasn’t used to the harder texture of brown rice was hoping to cultivate the softer and chewy rice like the one they had in Kyushu. Therefore, they were conducting a project to remodel the long-grained Taiwanese rice, which introduced the new era of short-grained rice in Taiwan till now for a hundred years.
Nowadays, we're used to the soft, chewy short-grained rice under the influence of Japanese colony, while those who pursue the healthy fodder still appreciate the wise choice from ancestors like brown rice. Insofar, a brand new model Tai-Chung Indica No.10 had been successfully launched. It has superior resistance to plant diseases and insect pests, as well as low-temperature, it's the new star to all the farmers for being pesticide-free and eco-friendly.
In 2015, Maoluo traced the ancient evolutions by those pioneer farmers and found the authentic flavor of unpolished rice. We're proud of sharing this great finding contributed by all the diligent agriculture scholars and the fertility preserved in Lan-Yang under the annual cultivation program, which also enlightens the geographic, historic and cultural essences.
Brown Rice must be soaking in water at least 30mins, 1hour can be better, you could add some warm water to speed up the soaking process.New rice contains more water than old rice so please don not add too much water when cooking. The maximum ratio is 1 cup:1 cup among rice and water. This way you can get the best springy taste.