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Greenmart has opened a new rice category 🍚 The stickiness and glossy finish of Korean short-grain rice is hard to reproduce with rice sold locally in Europe — here are six premium japonica varieties.
🌾 What has just arrived
| Product | Character | Best for |
|---|---|---|
| Kiwami Koshihikari | Top-grade short grain, deep natural sweetness | Anyone serious about rice |
| Icheon Rice | The variety once served to Korean royalty | A taste of home |
| Icheon Brown Rice | Whole grain, high in fibre | Health-conscious cooking |
| Icheon Glutinous Rice | For yaksik, tteok and sticky rice dishes | Home baking and holidays |
| Matsarang Sarangmi | Great value for everyday cooking | Cooking rice every day |
| Fresh Glutinous Rice (Nonghyup) | Newly harvested, freshly milled | Tteokguk and winter desserts |
🍚 How to cook it properly
- Rinse the rice three times only — washing until the water runs clear also washes away the starch that carries the flavour.
- Soak for 30 minutes — this matters especially for rice that has travelled and been stored in dry European warehouses.
- Use 1.1 times the volume of the rice in water, then let it rest 10 minutes off the heat.
❄️ TIP · Once opened, keep the rice in an airtight container somewhere cool. In summer, storing it in the fridge keeps pantry insects away.
