The RiceOur StoryHow to CookTrack

Family paddies · harvested by hand

Rice, grown
the slow way.

Two rices from one family farm — chewy red-bag sticky rice and fragrant green-bag jasmine rice. Hand-harvested, fresh-milled, shipped to your door.

Meet the riceOrder direct
Illustration of a farmer harvesting golden rice

2026

Fresh harvest

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Two grains, one farm

Pick your bag.

Red for sticky, green for jasmine. Both milled to order and shipped within the week.

Sticky Rice — Red bagRed bag

Glutinous · steamed traditional

Sticky Rice

Soaked, steamed, and pulled by hand. Chewy, sweet, and made to be eaten with your fingers.

  • Soft & chewy bite
  • Steams in 25 min
  • Perfect with mango
$14/ 2 lb bag
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Jasmine Rice — Green bagGreen bag

Long grain · fragrant

Jasmine Rice

Fresh-milled long grain with a soft floral aroma. Fluffy, never sticky — the everyday staple.

  • Floral aroma
  • Light & fluffy
  • Everyday table rice
$12/ 2 lb bag
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Illustration of a farmer carrying baskets of harvested rice

From paddy to bag

We grow it, mill it, and bag it ourselves.

Every grain starts in the same family paddies it has for generations. We flood, plant, and cut by hand — no shortcuts, no middlemen.

After harvest the rice rests, then goes through a small stone mill in batches. That's why your bag smells like rice and not like a warehouse.

1

Family farm

2

Rice varieties

0

Additives

From bag to bowl

How to cook it.

Two grains, two methods. Sticky rice steams; jasmine simmers. Here's the short version.

How to cook

Sticky Rice

Serves 3–4

Soak ahead · 25 min steam

  1. 1

    Rinse

    Rinse 2 cups until the water runs almost clear.

  2. 2

    Soak

    Cover with cool water and soak at least 4 hours (overnight is best).

  3. 3

    Steam

    Drain, wrap in cloth, steam over boiling water for 25 minutes.

  4. 4

    Rest

    Turn off heat, rest 5 minutes, then fluff and serve warm.

Tip · Soak overnight for the chewiest, most even grain.

How to cook

Jasmine Rice

Serves 3–4

About 25 min total

  1. 1

    Rinse

    Rinse 2 cups until the water runs clear to wash off surface starch.

  2. 2

    Simmer

    Add 2½ cups water, bring to a boil, then cover and lower the heat.

  3. 3

    Cook

    Cook covered for 12 minutes — no peeking, no stirring.

  4. 4

    Fluff

    Rest 10 minutes off heat, then fluff with a fork and serve.

Tip · 1 part rice to 1¼ parts water keeps it fluffy, never gummy.

01

Hand-harvested

Cut and gathered by the family, never machine-stripped.

02

Fresh-milled

Milled in small batches so the grain reaches you alive.

03

No additives

No bleaching, no fragrance oils. Rice and nothing else.

04

Single origin

One farm, one season, fully traceable to the paddy.

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Order on WhatsApp.

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Bank

BCEL — Banque Pour Le Commerce Extérieur Lao

010-12-00-1234567-001

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