Healthy Food Database
Often called sushi rice, koshihikari is a short grain rice produced by the milling of specially cultivated koshihikari paddies. The flavour is slightly sweet and the grain has an off-white colour. Commonly used for making sushi, the texture of this type of rice is soft, and the glycaemic index is relatively low in comparison to other varieties of rice, as Koshihikari rice has a high amount of resistant starch meaning it's broken down slowly in the body raising blood sugar levels slowly.
Category: Grain
In Season:
all year
To Buy:
Buy from supermarkets or Asian grocers. Some health food stores also stock brown koshihikari rice.
To Store:
Store in an airtight container in the pantry.
Tips & Tricks:
Cooking Tips:
Swap plain white rice for koshihikari and enjoy a low GI change.
Nutrition per 0.5 Cup:
Monosaturated Fat , g:
0.0
Salicylates:
Safe/negligible amount
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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