This is some of the sweetest, fluffiest, most fragrant Japanese short-grain white rice we’ve ever tasted. The secret? It’s actually fresh. Although rice is a shelf-stable pantry staple, its flavor and texture are best right after milling, which is why The Rice Factory mills every bag to order. They start with a 2025 harvest of Koshihikari rice imported straight from Niigata, Japan, a varietal renowned across the world for its sweet flavor, delicate aroma, pillowy grains and slightly sticky texture. At their flagship location in Scarsdale, New York, they mill the rice fresh to order, polishing the grains until they are smooth and pearly white. There’s even color-sorting technology that helps machines remove any imperfections. Staff pack the rice into recyclable paper bags stamped with the milling date before shipping it off—so you know exactly how fresh it is. You’ll notice the difference the instant you open your rice cooker: Koshihikari is aromatic and glossy, and its flavor and texture are equally impressive. This rice is sweet and flavorful enough to eat plain; the individual grains are soft and fluffy, yet tacky enough to hold their shape when scooped up with a paddle and mounded in a bowl. Unlike many other varieties of rice, Koshihikari stays sweet, soft and sticky as it cools, making it ideal for onigiri or bento.

Our first Rice Factory drop is only open for orders through midnight Friday, March 27. Orders will ship starting March 30. Only 200 bags available. Don’t miss this limited drop!
Net Weight/Volume: 2 pounds
Ingredients: Japanese Koshihikari White Rice
Place of Origin: Rice is imported from Niigata, Japan, and milled to order in Scarsdale, New York

How to Use: Level off your rice in the measuring cup and transfer it to a bowl. Wash it in cold water two or three times until the water runs clear, agitating it very gently with your hands. Transfer the rice to a rice cooker or donabe along with one cup of fresh water per cup of rice. (This is the recommended ratio, but you may wish to add more or less water to suit your texture preferences. Adjust accordingly after the first batch.) Soak for 30 minutes before cooking.

If you’re using a rice cooker, turn it on and let it do its thing. For donabe rice, put the lid on the pot and bring it to a boil over medium heat. Allow to boil for two minutes, then reduce the heat to medium-low and cook for three minutes. Then, turn the heat to its lowest setting and cook for five to seven minutes. Turn the heat off, leave the lid on and let the rice steam for five to 10 minutes. Stir it up as if you’re digging from the bottom of the pot to fluff the grains and you’re ready to eat the best rice of your life.

Grains, Rice, Beans & Pasta

The Rice Factory Niigata Koshihikari