Harvested and carefully selected rice is kept in constant 59F degrees to maintain freshness until cooking.

The rice is then cooked within 24 hours of milling, so it tastes just like it was freshly cooked.

It's then sealed using high pressure and high temperature in a 'clean room', where no dust or bacteria can enter the product, resulting in fresh cooked rice that last for up to 9 months.

No preservatives. The rice is sterilized with high-pressure and high-temperature steam and then immediately sealed for maximum freshness. The container and plastic film covering are designed to prevent air from entering so that the products can be stored safely at room temperature.