Panjin Crab-Field Rice

Rice from Panjin in Liaoning Province, north-east China, supplied direct from the Panjin grain depot — so the source is documented and the supply chain traceable.

Panjin sits where the Liao River meets the sea, on wetland and saline-alkaline soil that is unusual ground for rice. What makes this rice what it is, though, is the farming method: rice and river crab are grown in the same paddy. The crabs work the soil as they move, suppress weeds and eat pests, which cuts the need for pesticide and keeps the system running on itself.

The grains come out plump and translucent, and cook up soft, faintly sweet and fragrant, with good elasticity and a sweet finish.

Why Choose It?

• Crab-and-rice farming: crabs in the paddy instead of chemicals on it.
• Panjin, Liaoning: wetland and saline-alkaline soil at the mouth of the Liao River.
• Direct from the grain depot: a documented source and a traceable supply chain.
• Soft and fragrant: plump grains with elasticity and a sweet finish.
• For everyday and for good cooking: it suits both.

How To Cook It:

• Rinse first: two or three changes of water, until the water runs mostly clear.
• Rest it: soak for 30 minutes before cooking, for a more even grain.
• Then steam it: and let it sit covered for 10 minutes off the heat before you fluff it.

Storage:
Store sealed in a cool, dry place away from direct sunlight. Keep it away from moisture and strong smells — rice takes on both.

Rice grown in a paddy full of crabs. Order now.