The Bomba rice holds immensely more flavor without turning mushy, is toothsome to the bite, with the grains remaining separate during the cooking process.
PHP 2,165.00
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Acquerello Rice uses an aging process that stabilizes the starch and makes it the best rice for risottos—smooth, with a good resistance to overcooking
PHP 1,200.00
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The most important rice for the Japanese, the Koshihikari is pearly white, with a soft, sticky texture
PHP 1,390.00
