Cooking & Storage

Quicker cooking
brown rice!

Stove Top:
Stove top cooking is a conventional method for cooking rice and simply requires utensils that are probably already in your kitchen!

Place 2 cups of rice into a medium-size pot Add 2 ¾ cups water and stir lightly Let rice and water stand for 30 minutes (optional) Cover pot and bring to boil over high heat Reduce to low heat and simmer 25
minutes or until water is fully absorbed
Remove from heat, let rice stand covered
for 15 minutes, and serve

Rice Cooker:
The rice cooker is a reliable, dependable method of cooking rice. Cook time and outcome might vary by manufacturer

Pour 2 cups of rice into the inner pan of the rice cooker Add water as suggested by the rice cooker manufacturer Let rice and water stand for 30 minutes (optional) Turn rice cooker on to the white rice function
(even for Gen-Ji-Mai)
Stir and loosen rice after cooking has been completed,
then serve

Helpful Hints!

Microwaving Gen-Ji-Mai as a means of cooking is
not recommended
When reheating using a range or oven, add 2
tablespoons of liquid for each cup of cooked rice,
then cover and heat through (about 5 minutes)
In a microwave oven, cover and cook on high for
about 1 minute per cup
Frozen cooked rice may be cooked 2 minutes on
high power for each cup, fluff with fork

If stored properly, uncooked Gen-Ji-Mai has a 6-month shelf life. With proper storage technique, the flavor and consistency will remain delicious.

Storing Uncooked Rice:

  • Store in an air-tight container or in the resealable Gen-Ji-Mai bag
  • Store in a dry, cool cabinet and avoid direct sunlight
  • Uncooked rice can be frozen for up to one year

Storing Cooked Rice:

  • Cooked rice may be stored in the refrigerator for 3 to 5 days or frozen up to 6 months.
  • USDA recommends to cool to 70 °F within 2 hours and from 70 °F to 40 °F within an additional 4 hours.
  • Keep cold rice at 41 °F or below
For more even more storage and food safety tips,
please visit the USA Rice website